Substitute smoked cheddar for the Gouda, if you like.

Karen Levin
Recipe by Cooking Light March 2004

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Karry Hosford

Recipe Summary

Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • Heat the oil in a Dutch oven over medium-high heat. Add onion and pepper; sauté 5 minutes. Add garlic to pan; sauté 2 minutes or until onion is tender. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 15 minutes or until cheese melts and begins to brown.

Nutrition Facts

382 calories; calories from fat 30%; fat 12.7g; saturated fat 5.7g; mono fat 4.6g; poly fat 0.9g; protein 17g; carbohydrates 52.3g; fiber 4.3g; cholesterol 33mg; iron 4.4mg; sodium 977mg; calcium 334mg.