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Mostaccioli Bake

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.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 8 ounces uncooked mostaccioli
  • 1 large egg
  • 1 large egg white
  • 2 cups 1% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup 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

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 a greased 11x7-in. baking dish coated with cooking spray. Layer 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.
Nutrition Facts
1 cup: 286 calories, 7g fat (4g saturated fat), 42mg cholesterol, 837mg sodium, 35g carbohydrate (0 sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

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