This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Layered Spinach Mostaccioli

By: Jo

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

Rate/Review | Read Reviews (35)

What to Drink?
	Sangiovese

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

1 (8 ounce) package mostaccioli pasta
1 (28 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach
8 ounces shredded mozzarella cheese

Directions

In a large pot with boiling salted water cook mostaccioli until al dente. Drain.
In a large bowl combine spaghetti sauce, grated Parmesan cheese, and cooked and drained pasta.
In a separate bowls place cooked spinach and shredded mozzarella cheese. Reserve 1/2 cup of shredded mozzarella cheese for top.
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.
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.