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Three Cheese Spinach and Pasta Bake

Looking for a delicious baked meal? Then check out this dinner recipe made with Green Giant® spinach, Original Bisquick® mix, cheese and pasta.

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 (1) 1 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 10

Ingredients

1
package (7 oz) small pasta shells
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
small onion, finely chopped (1/4 cup)
2
boxes (9 oz each) Green Giant™ frozen spinach, thawed, squeezed to drain
1
cup Original Bisquick™ mix
1
cup shredded mozzarella cheese (4 oz)
1
package (4 oz) crumbled tomato-basil feta cheese (1 cup)
1/3
cup grated Parmesan cheese
1
teaspoon salt
1/2
teaspoon pepper
1 3/4
cups milk

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
  • 3 In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
  • 4 Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
700mg
700%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
0%;
Calcium
30%;
Iron
8%;
Exchanges:
1 Starch; 1/2 Low-Fat Milk; 1/2 Vegetable; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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