"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mostaccioli Spinach Bake Recipe

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This recipe for Mostaccioli Spinach Bake, by , is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Welch
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Mostaccioli cooked
2 Tbs Margarine
1 C. Vertically sliced onion
2 tsp Minced garlic
C Flour
2 C ↓ Fat Milk
1 C (5-6 oz) Pre shredded parmesan Cheese - divided
1 tsp Dried Italian Seasoning
tsp Blk Pepper
1 (14.5 oz) Can Diced Tomatoes (slightly drain)
1 (10 oz) pkg frozen chopped spinach - thawed and drained or use 4 C of Fresh (wilted down)
C Dry Breadcrumbs
2 Tbs Pre shredded Parmesan Cheese.

Directions:
Directions:
Cook pasta - omitting salt or fat and drain and set aside. Melt 1 Tbs margarine in a med. heavy saucepan over med - high heat. Adding onion and garlic, saute 5 min or until tender - Add flour cook 30 seconds, stirring constantly. Gradually add milk, stirring, cook 4 min. Remove from heat. Stir in C of the cheese, Italian seasoning and pepper and remove from heat. Combine pasta, cheese/white sauce, 1 C of the cheese, tomatoes and spinach in a large bowl. Stir well and spoon mixture into a 13 x 9 baking dish coated with cooking spray. Combine breadcrumbs, 2 Tbs cheese and remaining 1 Tbs margarine over pasta mixture

Bake @ 350℉ for 30 min or until thoroughly heated.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I often add left over baked or grilled chicken or saute some shrimp and add those to this recipe. a big YUM!

 

 

 

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