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Receta Mostaccioli Spinach Bake
by Global Cookbook

Mostaccioli Spinach Bake
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  Raciónes: 6

Ingredientes

  • 8 ounce mostaccioli uncooked
  • 2 Tbsp. reduced-calorie margarine divided
  • 1 c. onion vertically sliced
  • 2 tsp chopped garlic
  • 1/4 c. all-purpose flour
  • 2 1/2 c. skim lowfat milk
  • 1 1/4 c. shredded parmesan cheese divided
  • 1 1/2 tsp dry Italian seasoning
  • 1/2 tsp pepper
  • 14 1/2 ounce canned tomatoes Italian style
  • 10 ounce frzn minced spinach
  •     vegetable cooking spray
  • 1/4 c. dry bread crumbs
  • 2 Tbsp. shredded parmesan cheese

Direcciones

  1. Preheat oven to 350F.
  2. Cook pasta according to package directions, omitting salt and fat.
  3. Drain; set aside.
  4. Heat 1 Tbsp. margarine in a heavy saucepan over medium-high heat.
  5. Add in onion and garlic; saute/fry 5 min or possibly till tender. Add in flour; cook, stirring constantly, 30 seconds. Gradually add in lowfat milk; cook 4 min or possibly till bubbly. Stir in 1/4 c. cheese, Italian seasoning, and pepper; remove from heat.
  6. Combine pasta, lowfat milk mix, 1 C cheese, tomatoes and spinach in a bowl; stir well. Spoon mix into a 13x9-inch baking dish coated with cooking spray. Combine breadcrumbs, 2 Tablespoons cheese and 1 Tablespoons margarine (I omitted this Tablespoons margarine with no ill effects); sprinkle over pasta mix. Bake at 350F for 30 min or possibly till thoroughly heated.
  7. Yield: 6 servings.
  8. NOTES : I just had the leftovers of this for lunch and it was so yummy which I have to share. This one is from Jan/Feb of 97. It's on page 43 of the Cooking Light 98 book.