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Mostaccioli-Spinach Bake Recipe

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This recipe for Mostaccioli-Spinach Bake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Sitter
Added: Tuesday, March 24, 2009


8 oz. uncooked mostaccioli (tubular shaped pasta)
2 Tbsp. butter
1 c. vertically sliced onion
2 tsp. bottled minced onion
1/4 c. all-purpose flour
2 1/2 c. skim milk
1 1/4 c. preshredded Parmesan cheese, divided
1 1/2 tsp. dried Italian seasoning
1/2 tsp. pepper
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
1 (10 oz.) package frozen chopped spinach, thawed and drained
cooking spray
1/4 c. breadcrumbs
2 Tbsp. preshredded Parmesan cheese
Parsley sprigs (optional)

Preheat oven to 350

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

Melt 1 Tbsp. 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 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 13 X 9" baking dish coated with cooking spray.

Combine breadcrumbs, 2 Tbsp cheese, and remaining 1 Tbsp. butter; sprinkle over pasta mixture. Bake at 350 F for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

Yield: 6 servings (1 1/2c)




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