Tonight’s Pasta Bake

Tonight I made this pasta dish for dinner.  The original version (I’ll put my modifications in ( ) ) is from “Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table” by Leanne Ely .

The whole family gave this recipe rave reviews and want it again!

Spinach Pasta Casserole

from Saving Dinner byLeanne Ely

  •  10 ounces fusilli pasta (16 oz. whole wheat rotini pasta)
  • 1 egg
  • 1/8 cup olive oil
  • 10 oz. frozen chopped spinach, thawed & drained
  • 1/2 cup italian bread crumbs (I used 1/2 cup whole wheat bread crumbs with 1 teaspoon italian seasoning)
  • 39 oz. spaghetti sauce (I used one recipe of my homemade sauce )
  • 6 oz part skim mozzarella cheese, shredded
  • 4 oz. romano cheese, grated (5 oz. container parmesan/romano cheese)

Preheat oven to 350 degrees.

Cook pasta in well salted water until al dente. Drain andput in a very big bowl.   In a small bowl combine egg and olive oil.   Add the egg mixture, spinach and bread crumbs to the pasta.   Mix together well.

In a 13 inch by 9 inch baking dish, place 1/2 of the spaghetti sauce.  Add 1/2 of the pasta mixture, sprinkle half the cheeses.   Then place the 2nd layers of spaghetti sauce, pasta, and then the rest of the cheeses.

Bake for 35-45 minutes or until bubbly and slightly browned on top.

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1 Response to Tonight’s Pasta Bake

  1. Rhonda Thatcher says:

    This sounds really good!! Will give it a try!

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