Mostaccioli-Spinach Bake Recipe

Name: Mostaccioli-Spinach Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta); 2 tablespoons reduced-calorie stick margarine, divided; 1 cup vertically sliced onion; 2 teaspoons bottled minced garlic; 1/4 cup all-purpose flour; 2 1/2 cups skim milk; 1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided; 1 1/2 teaspoons dried Italian seasoning; 1/2 teaspoon pepper; 1 (14.5-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 (1/2 ounce) preshredded Parmesan cheese; Parsley sprigs (optional)

Servings: persons

8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta)
2 tablespoons reduced-calorie stick margarine, divided
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14.5-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 (1/2 ounce) preshredded Parmesan cheese
Parsley sprigs (optional)

1
Preheat oven to 350u00b0.
2
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
3
Melt 1 tablespoon margarine 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 cheese, Italian seasoning, and pepper; remove from heat.
4
Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
5
Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350u00b0 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta), 2 tablespoons reduced-calorie stick margarine, divided, 1 cup vertically sliced onion, 2 teaspoons bottled minced garlic, and more.

Yes, Mostaccioli-Spinach Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mostaccioli-Spinach Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions