Two-Cheese Pasta Casserole

Two-Cheese Pasta Casserole

Add something cheesy to your family’s dinner. Enjoy pasta casserole that’s ready within an hour - perfect if you love Italian cuisine.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

8

servings

1
package (16 ounces) mostaccioli pasta
1
jar (26 to 30 ounces) spaghetti sauce
1
container (15 ounces) ricotta cheese
1
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
4
medium green onions, chopped (1/4 cup)
1/4
cup sliced pimiento-stuffed olives
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/8
teaspoon pepper
  1. Heat oven to 375º. Cook and drain pasta as directed on package.
  2. Mix pasta and remaining ingredients. Spoon into ungreased rectangular baking dish, 13x9x2 inches.
  3. Cover and bake about 40 minutes or until hot and bubbly.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ricotta cheese is smoother and just a tad sweeter than cottage cheese, but the two are almost always interchangeable if you use a small curd cottage cheese. Ricotta cheese is a good source of calcium and protein.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4g,),
  • Cholesterol 15mg;
  • Sodium 670mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 4g,
  • Protein 16g;
*Percent Daily Values are based on a 2,000 calorie diet.