Recipe by Campbell's Kitchen
"In just 35 minutes you can make this comforting pasta dish filled with spinach and tomatoes in a silky cream sauce."
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Italian seasoning, crushed
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Cream of Celery Soup
ground black pepper
1 (10 ounce) package
frozen chopped spinach
plain nonfat yogurt
hot cooked spaghetti, cooked without salt
grated Parmesan cheese
I didn't follow this directly. Substituted sour cream for the yogurt and added sundried tomatoes and chicken. Needs more pepper too. Really filling, especially if you use whole wheat pasta.
This recipe was kinda blah for me. It was missing something, although I couldn't tell what. . .If I make it again, I will definitely be experimenting.
I also added Lemon Zest/juice and Feta cheese, mushrooms Very flexible recipe:)
I added more tomato and just a pinch of sea salt. Really fast and really good.
We really enjoyed this recipe! We improvised with and added some zucchini from our garden, which made it all the more yummy!
This was a hit with the family, even though I didn't have any yogurt. Next time I will add diced cooked chicken. I tried the other reviewers suggestion of sundried tomatoes and zucchini, was good. This recipe is a keeper, thanks!
This was a good base to build upon. Instead of cream of celery, I added a package of hidden valley ranch mix, paresan, and chicken stock to a pound of ground chicken. Then added 4 tablespoons of spicy tomato & basil pasta sauce. Used broccoli that I chopped up instead of spinach and seasoned with tony chachere's instead of sea salt and a tablespoon of cajun foreplay (a type of chili powder). It was a hit! I will definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 31
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