Dana's 4 cheese Spinach Roasted Red Pepper Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Dana's 4 cheese Spinach Roasted Red Pepper Pasta Bake calories by ingredient
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Introduction

This is a fun way to do a low fat pasta bake similar to lasagna but with Bow Tie Pasta! I think it would be great with mushrooms also, but didn't have any when I created the recipe! This is a fun way to do a low fat pasta bake similar to lasagna but with Bow Tie Pasta! I think it would be great with mushrooms also, but didn't have any when I created the recipe!
Number of Servings: 8

Ingredients

    6 oz. Dry Bow Tie Pasta
    1.5 tsp olive oil
    8 Cups Baby Spinach
    1/2 cup shredded carrots
    1/4 cup sliced onion
    1 T. Minced Garlic
    12 oz. Jar of Fire Roasted Red Peppers, sliced
    26 oz. Jar of Spagetti Sauce
    4 T. Shredded Parmesan Cheese
    8 oz. 2% Shredded Mozzarella Cheese
    1/2 Cup Reduced Fat Sour Cream
    4 oz. reduced fat cream cheese
    1/2 cup 1% Cottage Cheese
    1 T. Dried Basil


Directions

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.

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