Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving.

Liz Zack
Recipe by Cooking Light January 2007

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Yield:
8 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.

  • Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts

395 calories; calories from fat 25%; fat 10.8g; saturated fat 7.5g; mono fat 2g; poly fat 0.4g; protein 19.1g; carbohydrates 54.9g; fiber 4.4g; cholesterol 19mg; iron 2.5mg; sodium 419mg; calcium 310mg.
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