Layered Spinach Fettuccine with Tomato Cream Sauce

Layered Spinach Fettuccine with Tomato Cream Sauce

Enjoy this colorful pasta recipe made with layers of veggies and cheese that’s ready in 30 minutes – perfect if you love Italian cuisine.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

1
package (9 ounces) refrigerated spinach fettuccine
2
cups sliced mushrooms (6 ounces)
1
large yellow bell pepper, chopped (1 1/2 cups)
1
small onion, finely chopped (1/4 cup)
2
containers (10 ounces each) refrigerated plum tomato cream sauce
4
ounces sliced mozzarella cheese
4
medium roma (plum) tomatoes, sliced
  1. Heat oven to 375º. Grease 2-quart casserole.
  2. Cook and drain fettuccine as directed on package. Spread fettuccine in casserole. Top with mushrooms, bell pepper and onion. Pour sauce over vegetables. Top with cheese and tomatoes.
  3. Bake uncovered about 20 minutes or until bubbly around edge.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Keep a few packages of refrigerated pasta and containers of sauce on hand for quick and delicious meals. For an Italian party, use a green bell pepper and regular fettuccine for a "red, white and green" dish.
Layered Chicken-Spinach Fettuccine with Tomato Cream Sauce
Sprinkle 2 cups cubed cooked chicken or turkey over fettuccine step 2. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,),
  • Cholesterol 65mg;
  • Sodium 620mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 3g,
  • Protein 15g;
*Percent Daily Values are based on a 2,000 calorie diet.