Baked Rotini w/ Spinach and a panko parm topping

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 490.5
  • Total Fat: 9.3 g
  • Cholesterol: 20.4 mg
  • Sodium: 521.2 mg
  • Total Carbs: 89.4 g
  • Dietary Fiber: 18.6 g
  • Protein: 27.2 g

View full nutritional breakdown of Baked Rotini w/ Spinach and a panko parm topping calories by ingredient
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Introduction

Theoretically you could split this into three servings. But two makes you feel indulgent. 3 servings of veg and 18.6 grams of fiber - seriously you will be satisfied and it will taste guilty with the cheesy crunchy crumb topping and big long strings of cheese that come up with every bite. Theoretically you could split this into three servings. But two makes you feel indulgent. 3 servings of veg and 18.6 grams of fiber - seriously you will be satisfied and it will taste guilty with the cheesy crunchy crumb topping and big long strings of cheese that come up with every bite.
Number of Servings: 2

Ingredients

    Pasta, Ronzoni Smart taste, 6 oz dry
    1 cup Homemade pasta sauce (no oil, no sugar added)
    2 cups frozen spinach (nuked for 2.5 min and drained)
    2 oz grated part skim mozzarella
    2 Tbs shredded parm.
    .25 c panko bread crumbs

Directions

Preheat oven to 400.

Cook pasta in rapidly boiling, well-salted water for 7-8
minutes. You want it a little on the firm side.

While cooking pasta, combine spinach, pasta sauce, and mozzarella (a sprinkling more of salt and garlic if you want it) into a bowl large enough to mix this with pasta.

Spray 2 10oz, oven-safe ramekins/bowls.

Drain pasta and add to bowl with mix. Combine. Fill oven safe ramekins/bowls, pressing down on top to provide a relatively level surface.

Coat top with two tablespoons breadcrumbs and 1 Tablespoon Parmesean each.

From 10 inches above, spray straight down on top of breadcrumbs until you see the residue. Salt a little over top if desired.

Bake in oven until top turns golden brown. Approximately 4 minutes.

Makes 2 massive servings.

Number of Servings: 2

Recipe submitted by SparkPeople user CAROLINE1000.

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