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Penne and Spinach Bake

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Penne and Spinach Bake
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 6
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A mouth-watering pasta with spinach dinner that’s ready in less than an hour!

Ingredients

6
oz. (1 1/2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
1
(26- to 28-oz.) jar spaghetti sauce
1
(1-lb.) pkg. frozen cut leaf spinach, thawed, squeezed to drain
1/2
cup low-fat cottage cheese
2
tablespoons grated Parmesan cheese
1/4
teaspoon salt
1
(19-oz.) can white kidney or cannellini beans, drained, rinsed
1 1/3
oz. (1/3 cup) shredded mozzarella cheese

Directions

  • 1 Cook penne to desired doneness as directed on package. Drain.
  • 2 Meanwhile, heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In medium saucepan, heat spaghetti sauce over low heat.
  • 3 In large bowl, combine cooked penne, spinach, cottage cheese, Parmesan cheese and salt; mix well. Add beans; toss gently to mix.
  • 4 Spoon 1/2 the mixture into sprayed dish. Spread with 1 cup warm spaghetti sauce. Top with remaining penne mixture and remaining sauce. Sprinkle with mozzarella cheese.
  • 5 Bake at 400°F. for 20 minutes or until thoroughly heated.
Tips  

Prepare recipe as directed above except omit mozzarella cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 400°F. for 1 hour 20 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 10 minutes or until thoroughly heated.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
10%
)
Cholesterol
5mg
2%
Sodium
940mg
39%
Total Carbohydrate
49g
16%
(
Dietary Fiber
9g
36%
,
Sugars
4g
)
Protein
17g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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