Mostaccioli-Spinach Bake

• 8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta)
• 2 tablespoons reduced-calorie stick margarine, divided
• 1 cup vertically sliced onion
• 2 teaspoons bottled minced garlic
• 1/4 cup all-purpose flour
• 2 1/2 cups skim milk
• 1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• Cooking spray
• 1/4 cup dry breadcrumbs
• 2 tablespoons (1/2 ounce) preshredded Parmesan cheese
• Parsley sprigs (optional)

1. Preheat oven to 350u0b0.
2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
3. Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.
4. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350u0b0 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

mostaccioli, margarine, onion, garlic, allpurpose, milk, parmesan cheese, italian seasoning, pepper, tomatoes, cooking spray, breadcrumbs, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/mostaccioli-spinach-bake (may not work)