Recipe by BumblingB's
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)
Directions See How It's Made
- 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.