Prep 30 mins
Cook 30 mins
From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy!
- 8 ounces mostaccioli pasta, uncooked (about 3 cups)
- 2 tablespoons butter, divided
- 1 cup onion, vertically sliced
- 2 teaspoons garlic, minced
- 1⁄4 cup flour
- 2 1⁄2 cups skim milk
- 1 1⁄4 cups parmesan cheese, shredded, divided
- 1 1⁄2 teaspoons dried Italian seasoning
- 1⁄2 teaspoon pepper
- 1 (14 1/2 ounce) can diced tomatoes, with basil, garlic and oregano
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- cooking spray
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons parmesan cheese, shredded
- parsley sprig (optional)
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
- Melt 1 tablespoon butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup of cheese, Italian seasoning, and pepper; remove from heat.
- Combine pasta, cheese sauce, 1 cup parmesan cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray.
- Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
Great. Substituted Parmesan blend cheese and did not put bread crumbs on top. Family loved it (even picky 8 y/o). Will make again
A nice change from the usual pasta with meat sauces. I used fresh steamed spinach and a diced tomato mixed with some tomato sauce. I prepared half the recipe for our dinner and we both loved it!! The spinach is a nice addition to the dish; I will definitely make this again.
Made this for PAC Fall 2007, and very glad to have found it, all my favourite things in one dish! Very easy and straightforward to put together, and full of rich flavour, we ate much more than we should have! I used conchiglie, since that was what I had, they worked very well. Thanks, Bumbling B's, for a great recipe!