Dana's 4 cheese Spinach Roasted Red Pepper Pasta Bake
- Number of Servings: 8
Ingredients
6 oz. Dry Bow Tie Pasta1.5 tsp olive oil8 Cups Baby Spinach1/2 cup shredded carrots1/4 cup sliced onion1 T. Minced Garlic12 oz. Jar of Fire Roasted Red Peppers, sliced26 oz. Jar of Spagetti Sauce4 T. Shredded Parmesan Cheese8 oz. 2% Shredded Mozzarella Cheese1/2 Cup Reduced Fat Sour Cream4 oz. reduced fat cream cheese1/2 cup 1% Cottage Cheese1 T. Dried Basil
Makes 8 servings. (9x13 Pan)
Boil Bow Tie pasta ala dente. While pasta is cooking, saute carrots, onion and garlic in olive oil. Add spinach leaves until you have about 2 cups of sauteed vegetables.
Layer about 1/2 cup sauce on bottom, then layer 1/2 of pasta, 1/2 sauce, 1/2 of spinach mixture, 1/2 of all the cheeses, sprinkle with basil and repeat layers one more time!
Bake 30 minutes at 350 or until bubbly hot!
Number of Servings: 8
Recipe submitted by SparkPeople user FATFOODFREAK.
Boil Bow Tie pasta ala dente. While pasta is cooking, saute carrots, onion and garlic in olive oil. Add spinach leaves until you have about 2 cups of sauteed vegetables.
Layer about 1/2 cup sauce on bottom, then layer 1/2 of pasta, 1/2 sauce, 1/2 of spinach mixture, 1/2 of all the cheeses, sprinkle with basil and repeat layers one more time!
Bake 30 minutes at 350 or until bubbly hot!
Number of Servings: 8
Recipe submitted by SparkPeople user FATFOODFREAK.
Nutritional Info Amount Per Serving
- Calories: 343.0
- Total Fat: 13.8 g
- Cholesterol: 35.4 mg
- Sodium: 923.6 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 8.0 g
- Protein: 20.8 g
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