Layered Spinach Mostaccioli

Layered Spinach Mostaccioli


"A tasty change from lasagna! Also good with other cheeses, or cheese combinations."
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servings 462 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 53 Ratings

Most helpful positive review

Great recipe.

Most helpful critical review

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.

Great recipe.

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...

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.

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 th...

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 le...

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....

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 mayb...

This was ok...I think if I would have used a different sauce I would have given it a "5". I also think that this can be mixed all together instead of layered...maybe just a cheese layer to make...

I added about a 1/2 cup of ricotta, some oregano & garlic salt and mixed it in with the mozzarella and the spinach all together. I also used whole wheat fusilli and it definitely could use more...