Tomato & Spinach Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
About 4 cups cooked pasta (any kind)1-2 cups of reserved cooking liquid (from the pasta)3 cloves of garlic3 tbs. EVOOabout 4 Roma tomatoesabout 2 cups baby spinach1 cup of shredded or cubed Mozzarella cheese (part skim)1 1/2 cups shredded Colby Jack cheese
Cook the pasta according to package directions and reserve 1-2 cups of the starchy cooking liquid.
Set pasta aside in strainer or serving dish, do not add any extra butter or fats to the pasta.
Heat the olive oil in the same pot that the pasta was cooked in and cook the garlic for 2 minutes, add the tomatoes (chopped) and cook on medium high heat until the tomatoes are most of the way cooked down. Then, add the spinach in batches until it, as well, is cooked down.
Dump the cubed or shredded mozzarella cheese and stir until it is dispersed evenly and melted, then add the Colby cheese and stir until it is melted.
Add the pasta, and stir together until the dish is as hot as you prefer.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user THEMARIEL.
Set pasta aside in strainer or serving dish, do not add any extra butter or fats to the pasta.
Heat the olive oil in the same pot that the pasta was cooked in and cook the garlic for 2 minutes, add the tomatoes (chopped) and cook on medium high heat until the tomatoes are most of the way cooked down. Then, add the spinach in batches until it, as well, is cooked down.
Dump the cubed or shredded mozzarella cheese and stir until it is dispersed evenly and melted, then add the Colby cheese and stir until it is melted.
Add the pasta, and stir together until the dish is as hot as you prefer.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user THEMARIEL.
Nutritional Info Amount Per Serving
- Calories: 677.5
- Total Fat: 32.4 g
- Cholesterol: 142.2 mg
- Sodium: 501.4 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 1.1 g
- Protein: 34.6 g
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