Recipe for Mostaccioli Spinach Bake 
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Yield:
6
Ingredients:
Amount Ingredient
8 oz mostaccioli uncooked
2 tbl reduced-calorie margarine divided
1 cup onion vertically sliced
2 tsp minced garlic
1/4 cup all-purpose flour
1/2 cup skim milk
1/4 cup shredded parmesan cheese divided
1/2 tsp dried Italian seasoning
1/2 tsp pepper
1/2 oz canned tomatoes Italian style
10 oz frozen chopped spinach
vegetable cooking spray
1/4 cup dry bread crumbs
Instructions:
Instructions: 1. Preheat oven to 350F.

2. Cook pasta according to package directions, omitting salt and fat.

Drain; set aside.

3. Melt 1 tablespoon margarine in a heavy saucepan over medium-high heat.

Add onion and garlic; saute 5 minutes or until tender. Add flour; cook, stirring constantly, 30 seconds. Gradually add milk; cook 4 minutes or until bubbly. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.

4. Combine pasta, milk mixture, 1 C cheese, tomatoes and spinach in a bowl; stir well. Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine breadcrumbs, 2 T cheese and 1 T margarine (I omitted this T margarine with no ill effects); sprinkle over pasta mixture. Bake at 350F for 30 minutes or until thoroughly heated.

Yield: 6 servings.

NOTES : I just had the leftovers of this for lunch and it was so yummy that I have to share. This one is from Jan/Feb of 97. Its on page 43 of the Cooking Light 98 book.

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