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Macaroni Spinach Bake

Nutrition Information
Calories: 432
Total Fat: 5g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 12mg
Sodium: 590mg
Carbohydrates: 74g
Dietary Fiber: 7g
Sugars: 13g
Protein: 23g
Vitamin A: 8344iu (166%)
Vitamin C: 33mg (55%)
Calcium: 307mg (30%)
Iron: 7.5mg (41%)

Yield: Serves 6. 1-1/2 cups per serving.

1-1/2 cups macaroni, dry
1 28 ounce jar pasta sauce, heated
1 pound package frozen cut leaf spinach, thawed, drained and excess water pressed out
15-ounce can kidney beans, rinsed and drained
1/2 cup nonfat ricotta cheese
1/4 cup parmesan cheese
1 tablespoon garlic powder
1/4 cup nonfat grated mozzarella

Cook macaroni according to package directions. Drain in colander and place in medium mixing bowl.

Toss with spinach, beans, ricotta, parmesan and garlic powder. Spray an 8 inch by 8 inch glass casserole dish with vegetable oil cooking spray.

Place one third of spaghetti sauce in bottom of casserole dish. Layer half of pasta mixture on top, follow with another third of sauce then the rest of the pasta mixture and last third of sauce.

Cover and bake in microwave oven until heated through, about 15-20 minutes. Top with cheese and bake until the cheese melts, about 3 minutes.

Total Preparation & Cooking Time: 35 min. (10 Prep, 25 Cook)

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