Penne and Spinach Bake

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  • 30 min prep time
  • 50 min total time
  • 8 ingredients
  • 6 servings

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. 1 Cook penne to desired doneness as directed on package. Drain.
  2. 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. 3 In large bowl, combine cooked penne, spinach, cottage cheese, Parmesan cheese and salt; mix well. Add beans; toss gently to mix.
  4. 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. 5 Bake at 400°F. for 20 minutes or until thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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