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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
- 2Â 1/2 c. skim lowfat milk
- 1Â 1/4 c. shredded parmesan cheese divided
- 1Â 1/2 tsp dry Italian seasoning
- 1/2 tsp pepper
- 14Â 1/2 ounce canned tomatoes Italian style
- 10 ounce frzn minced spinach
- Â Â 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.
- Drain; set aside.
- 3. Heat 1 Tbsp. margarine in a heavy saucepan over medium-high heat.
- 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.
- 4. 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.
- Yield: 6 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 87 | 41% |
| Total Fat 9.88g | 12% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 16mg | 5% |
| Sodium 572mg | 24% |
| Potassium 493mg | 14% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.44g | 5% |
| Protein 14.03g | 22% |
