Penne and Spinach Bake

A mouth-watering pasta with spinach dinner that’s ready in less than an hour!

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    9g
    9%
      Sugars
    4g
    4%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    25%;
    Calcium
    25%;
    Iron
    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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