Layered Spinach Mostaccioli Recipe - Allrecipes.com
Layered Spinach Mostaccioli Recipe

Layered Spinach Mostaccioli

Recipe by  

"A tasty change from lasagna! Also good with other cheeses, or cheese combinations."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. In a large pot with boiling salted water cook mostaccioli until al dente. Drain.
  2. In a large bowl combine spaghetti sauce, grated Parmesan cheese, and cooked and drained pasta.
  3. In a separate bowls place cooked spinach and shredded mozzarella cheese. Reserve 1/2 cup of shredded mozzarella cheese for top.
  4. To assemble, in a 1 1/2 quart casserole dish layer half of the noodle mixture, spinach, and shredded mozzarella cheese. Repeat. Cover with aluminum foil.
  5. Bake in a preheated 350 degree F(175 degree C) oven for 30 minutes. Remove from oven, sprinkle remaining 1/2 cup shredded mozzarella cheese over top and bake until cheese melts.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2003

Great recipe.

 
Most Helpful Critical Review
Jan 25, 2012

This was a little bland for my taste. I probably need to make the sauce from scratch, or use a different jarred sauce with a little more flavor.

 
Jul 23, 2003

I love spinach, so therefore, this was a good recipe for me. My children like raw spinach, not cooked, so I did the OBVIOUS adding it to a 1/4 of the caserole dish (using 1/4 spinach called for as well). I used my own meat sauce, which also included sausage and that was a great addition. This was an easy alternative to lasagna and I didn't have to hear 1 single complaint. I think that the 8 oz. box of pasta is a mistake, I normally use 16 oz. and it feeds the 4 of us + the baby (I have what my husband would have eaten left over, as he is out of town on business[again]). I will use this again, thanks Jo!!

 
Jul 20, 2011

Love anything with spinach, but this was a new and easier way to use it with Italian. I usually make a spinach lasagna, but this was way better and easier for my kids to eat.

 
Sep 30, 2010

I substituted farfalle for the mostacciolli and made the spaghetti sauce from scratch using fresh tomatoes--which are in season. I also substituted fresh spinach rather than frozen. I served this to half a dozen non-vegetarians and they thought it was quite good and didn't realize this was a meatless dish. I will definitely make this again in the future.

 
Jun 13, 2004

This is a very quick and easy-to-prepare meal that just about everyone will enjoy-the spinach gives it a 'florentine' Italian flair. The only thing that I would modify in the recipe is to add less spinach..not everyone in my family liked all the spinach (I did though), but it is easy enough to pick out if need be. This recipe would also be really good with vegetarian sausage added...also makes great leftovers!

 
May 24, 2011

This is a very good dish for entertaining. I used fresh spinach and ricotta cheese. I didn't really like the ricotta cheese added. I think next time I will add italian sausage or ground beef. The dish was really awesome.

 
Jun 25, 2004

This is yummy and very easy. Next time, I think I'll throw a little crushed red pepper in the sauce, just to give it a little kick. Maybe play around with different cheeses as suggested, or maybe even add mushrooms. I like a recipe with many possibilities. Thanks for this one! One question for one of the reviewers below. Why on earth, if you don't like cooked spinach, would you choose a recipe with cooked spinach as the *main ingredient*, then give it one star for having cooked spinach?? Think about it.

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1028 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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