Fettuccine and Spinach Bake

(2)
1 reviews.
  • 35 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings

Ingredients

1
package (12 oz) uncooked fettuccine
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
teaspoon salt
1
can (14.5 oz) stewed tomatoes, undrained
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1
bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
1
cup whipping cream
1
cup shredded Swiss cheese (4 oz)

Directions

  1. 1 Heat oven to 400°F. Cook and drain fettuccine as directed on package.
  2. 2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and both cans of tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are thoroughly heated.
  3. 3 In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccine and tomato mixture.
  4. 4 Pour cream over top; sprinkle evenly with cheese.
  5. 5 Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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