Mosticolli-Spinach Bake

• 1 lb Mosticolli, or Rigatoni
• 1lb Mosticolli pasta (or rigatoni)
• 1 package frozen chopped spinach
• 1 med onion, diced
• 1 28oz can diced tomatoes
• 2C white sauce
• 1/4 C fresh basil
• 2-3C Mozzarella cheese, shredded
• 1/2C fresh grated Parmesan cheese

1. Preheat oven to 375. Saute onions in olive oil. Add tomatoes when onions translucent, simmer 20 min. Meanwhile boil water for pasta and cook until almost al dente. Add spinach package and drain when al dente and spinach has broken up. Season tomatoes with salt and pepper, remove from heat and add white sauce. Combine pasta with sauce and mozzarella. Add fresh basil. Transfer to baking dish and top with grated Parmesan.
2. Bake for 20-30 minutes or until thoroughly heated and crusty.

mosticolli, mosticolli pasta, spinach, onion, tomatoes, white sauce, ubc, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/mosticolli-spinach-bake-1274131 (may not work)