Zutaten für Mostaccioli Spinach Bake
- Mostaccioli Pasta
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- Skim Milk
- Parmesan Cheese
- Dried Italian Seasoning
- 1/4 teaspoon black pepper
- Diced Tomatoes
- Frozen Chopped Spinach
- Cooking Spray
- Dry Breadcrumbs
- Parsley Sprig
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Zubereitung von Mostaccioli Spinach Bake
- Preheat oven to 350°F (175°C).
- Cook 1 pound mostaccioli (or penne) according to package directions, omitting salt and fat. Drain and set aside.
- Melt 1 tablespoon butter in a medium heavy saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté for 5 minutes, or until tender.
- Whisk in 1/4 cup all-purpose flour and cook for 30 seconds, stirring constantly.
- Gradually whisk in 3 cups milk. Bring to a simmer, cooking for 4 minutes, or until the sauce thickens and becomes bubbly. Remove from heat.
- Stir in 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooked pasta, cheese sauce, 1 cup grated Parmesan cheese, 1 (14.5 ounce) can diced tomatoes, undrained, and 5 ounces fresh spinach, roughly chopped.
- Stir well to combine.
- Pour the pasta mixture into a 13x9 inch baking dish coated with cooking spray.
- In a small bowl, combine 1/2 cup breadcrumbs, 2 tablespoons grated Parmesan cheese, and 1 tablespoon melted butter. Sprinkle evenly over the pasta mixture.
- Bake for 30 minutes, or until heated through and bubbly. The topping should be golden brown.
- Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
21g
Fat
34g
Carbs
17g
