Spinach Mostaccioli
Originally submitted by Jo and modified by Kaboose.com
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This tube-shaped pasta is great for layering with lavish helpings of tomato sauce, spinach and mozzarella and Parmesan cheeses. Baked until bubbly, the casserole makes a welcome cold-weather comfort food.
Ingredients
- 1 (8 ounce) package mostaccioli pasta
- 1 (28 ounce) jar spaghetti sauce
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
Cooking Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot with boiling salted water cook mostaccioli until al dente. Drain.
- In a large bowl combine spaghetti sauce, Parmesan cheese, and cooked and drained pasta.
- In a separate bowls place 1-1/2 cups of the shredded mozzarella cheese and spinach.
- To assemble, in a 1-1/2-quart casserole dish layer half of the pasta mixture, half the spinach, and half the shredded mozzarella cheese. Repeat. Cover with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove from oven; sprinkle remaining 1/2 cup shredded mozzarella cheese over top and bake until cheese melts.
Nutrition Facts
Servings per Recipe: 5
Amount Per Serving
- calories: 399cal
- total fat: 12.9g
- cholesterol: 30mg
- sodium: 994mg
- carbohydrates: 48.3g
- fiber: 5.7g
- protein: 22.3g
Servings: 5
Serve it With:
Chicken Salad
Related Recipes:
Mostaccioli Alfredo
Penne with Peppers
Summer Vegetable Pasta
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