Facebook

Rotini Parmesan Spinach Bake

MerckEngage User Rating:

Rate this recipe

Rotini Parmesan Spinach Bake Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
460
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
17mg
6%
Sodium
673mg
28%
Total Carbohydrates
67g
22%
Dietary Fiber
5g
20%
Sugars
14g
Protein
21g
Calcium
469mg
47%

Number of servings: 4

Calories per serving: 460

Preparation time: 25 min

Total time: 55 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

12 cup chopped onion

1 (10-oz) package frozen spinach, thawed and drained

3 cups nonfat or 1% milk

3 tbsp flour

12 tsp salt

2 tsp onion powder

12 cup Parmesan cheese, divided

8 oz whole-wheat rotini pasta, cooked according to directions without salt or fat

2 sliced tomatoes

10 Wheat Thins† Reduced-Fat Crackers

Directions

Preheat oven to 375°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and sauté for 2 minutes. Add thawed spinach and stir for 1 minute.

2. In a bowl combine milk and flour and add to the skillet. Add salt, onion powder, and 14 cup cheese. Stir and cook 4 to 6 minutes or until mixture thickens.

3. Remove from heat and in a large bowl combine with the cooked pasta. Spray a medium-size baking dish with nonstick cooking spray. Pour pasta into the baking dish. Top with tomatoes.

4. Place crackers in a small plastic bag and crush with the back of a large spoon. Sprinkle cracker crumbs on top of the tomatoes along with the remaining cheese.

5. Bake uncovered for 25 minutes and let stand for 5 minutes before serving.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
Facebook Twitter Pinterest