Penne-Spinach Bake

8 oz. uncooked whole wheat penne pasta (3 cups)
2 Tbsp. reduced calorie margarine, divided
1 c. vertically sliced onion
2 tsp. minced garlic
1/4 c. all-purpose flour
2 1/2 c. skim milk
1 1/4 c. (5 oz.) preshredded Parmesan cheese, divided
1 1/2 tsp. dried Italian seasoning
1/2 tsp. pepper
1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
1 (10 oz.) package frozen chopped spinach, thawed and drained
Cooking spray
1/4 c. dry breadcrumbs
2 Tbsp. (1/2 oz.) preshredded Parmesan cheese

Preheat oven to 350 degrees.

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Melt 1 tablespoon margarine in a medium 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.

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.

Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350 degrees for 30 minutes or until thoroughly heated.

Number of Servings: 6

Recipe submitted by SparkPeople user RAQUEL76.