Layered Spinach Fettuccine with Tomato Cream Sauce
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Updated Aug 4, 2010
Enjoy this colorful pasta recipe made with layers of veggies and cheese that’s ready in 30 minutes – perfect if you love Italian cuisine.
Layered Spinach Fettuccine with Tomato Cream Sauce
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- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 7
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
Instructions
-
Step1Heat oven to 375°. Grease 2-quart casserole.
-
Step2Cook 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.
-
Step3Bake uncovered about 20 minutes or until bubbly around edge.
Nutrition
300
Calories
10g
Total Fat
15g
Protein
41g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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