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Fettuccine and Spinach Bake

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Pillsbury Kitchens
Updated Feb 15, 2010
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This Italian-style dinner features layers of creamy fettuccine, tomatoes, spinach and cheese for a meal that is both filling and delicious.

Fettuccine and Spinach Bake

  • Prep Time 35 min
  • Total 60 min
  • Ingredients 10
  • Servings 6
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Ingredients

  • 1 package (12 oz) uncooked fettuccine
  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 1 bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
  • 1 cup whipping cream
  • 1 cup shredded Swiss cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 400°F. Cook and drain fettuccine as directed on package.
  • Step 
    2
    Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and both cans of tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are thoroughly heated.
  • Step 
    3
    In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccine and tomato mixture.
  • Step 
    4
    Pour cream over top; sprinkle evenly with cheese.
  • Step 
    5
    Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition

490 Calories
24g Total Fat
16g Protein
53g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
13g
67%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
1020mg
43%
Potassium
400mg
11%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
16%
Sugars
10g
Protein
16g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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