Italian

Baked Rotini w/ Spinach and a panko parm topping is for Dinner.

Baked Rotini w/ Spinach and a panko parm topping takes 7 minutes to prepare.

Baked Rotini w/ Spinach and a panko parm topping takes 12 minutes to cook.

Baked Rotini w/ Spinach and a panko parm topping makes 2 servings.

The ingredients for Baked Rotini w/ Spinach and a panko parm topping are:

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

Here is how you make Baked Rotini w/ Spinach and a panko parm topping:

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: 2Recipe submitted by SparkPeople user CAROLINE1000.

The nutritional information for Baked Rotini w/ Spinach and a panko parm topping is:

• 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

Baked Rotini w/ Spinach and a panko parm topping is Italian cuisine.

The dietary needs meet for Baked Rotini w/ Spinach and a panko parm topping is Low Fat