FEBRUARY 1997
Recipe of the month

Mostaccioli Spinach Bake

8 oz uncooked mostaccioli
2 T reduced-calorie stick margarine, divided
1 C vertically sliced onion
2 tsp bottled minced garlic
¼  C all-purpose flour
2½  C skim milk
1¼  C (5oz) parmesan cheese, shredded, divided
1½  tsp dried Italian seasoning
½  tsp pepper
1 (14.5 oz) can diced tomatoes with basil, garlic, oregano
1 (10 oz) package frozen chopped spinach, thawed, drained
cooking spray
¼  C dry breadcrumbs
2 T (½  oz) parmesan cheese, shredded
parsley sprigs

Preheat oven to 350°F.

Cook pasta according to package directions, omitting the salt and fat. Drain; set aside.

Melt 1 T margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté  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 ¼  C cheese, Italian seasoning, and pepper; remove from heat.

Combine pasta, cheese sauce, 1 C cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13x9 inch baking dish coated with cooking spray.

Combine breadcrumbs, 2 T cheese, and remaining 1 T margarine; sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until thoroughly heated. Garnish with parsley, if desired. Serves 6 (serving size: 1½  C)

NOTES: Instead of bottled minced garlic I used 5 or 6 fresh cloves, minced. For Italian seasoning I mixed some oregano, thyme, dried cilantro, black pepper, rosemary and a little salt. This dish freezes well.

Nutritional Info (original recipe):
CALORIES 372 (26% from fat); FAT 10.6g (sat 5.1g, mono 3.3g, poly 1.4g); PROTEIN 21g; CARB 48.4g; FIBER 3.6g; CHOL 20mg; IRON 3.8mg; SODIUM 884mg; CALC 525mg

Source: Cooking Light Magazine January/February 1997


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