Mostaccioli Bake
>From Light & Tasty
This homey lasagna-style casserole from Dorothy Bateman of Carver,
Massachusetts will appeal to the whole family. There's plenty of
spaghetti sauce to keep the layers of tender pasta and spinach-cheese
mixture moist. "It's a hearty main dish that can be made early in the
day, refrigerated and baked at dinnertime," Dorothy notes.
INGREDIENTS
8 ounces uncooked mostaccioli or medium tube pasta
1 egg
1 egg white
2 cups (16 ounces) 1% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2/3 cup shredded Parmesan cheese, divided
1/3 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups meatless spaghetti sauce, divided
SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL 55 min.
DIRECTIONS
Cook pasta according to package directions. meanwhile, in a large
bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup
mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper;
set aside. Drain pasta; stir in 2 cups spaghetti sauce.
Layer half of the pasta mixture in an 11-in. x 7-in. x 2-in.
baking dish coated with nonstick cooking spray. Top with spinach
mixture, remaining pasta mixture and remaining spaghetti sauce. Cover
and bake at 350° for 35-40 minutes or until bubbly. Uncover; sprinkle
with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer
or until cheese is melted. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving equals 286 calories, 7 g fat (4 g
saturated fat), 42 mg cholesterol, 837 mg sodium, 35 g carbohydrate,
4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2
vegetable, 1-1/2 starch.
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