Pasta Casserole

Other

Ingredients

1 7/8 Cans Diced Tomatoes (14.5 oz)
8 7/8 Ounces Mostacolli
2 7/8 Tablespoons Parmesan Cheese
1/4 Cups Bread Crumbs
1 7/8 Frozen chopped Spinach (thawed)
1/2 Teaspoons Pepper
1 1/2 Teaspoons Dried Italian Seasoning
1 1/4 Cups Shredded Parmesan Cheese
2 1/2 Cups Skim Milk
1/4 Cups Flour
2 7/8 Teaspoons Minced Garlic
1 7/8 Cups Vertically Sliced Onion
2 7/8 Tablespoons Butter

Instructions

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Melt 1 tablespoon butter in a medium heavy saucepan over medium heat. Add onion and garlic, sauté 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. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Coat a 13 by 9 inch baking dish with cooking spray and then add the pasta mixture to dish. Combine breadcrumbs, 2 tablespoons cheese, and remaining tablespoon of butter; sprinkle over pasta. Bake for 30 minutes at 350 degrees.