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 min
  • Total Time 30 min
  • Servings 6

Ingredients

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.

Expert Tips

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.

Sprinkle 2 cups cubed cooked chicken or turkey over fettuccine step 2. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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