Rotini al Forno
Bacon adds a smoky kick to this toss that speeds to the oven in just 15 minutes
1⁄4 cup plain dry breadcrumbs
2 Tbs. olive oil
12 oz. rotini pasta
6 cups baby spinach, about 3 oz.
1 (14.5 oz.) can diced tomatoes
1⁄3 cup cooked bacon pieces, from 2.8-oz. jar
1 tsp. garlic paste
1⁄4 tsp. salt
1⁄4 tsp. pepper
4 oz. fresh mozzarella, torn into pieces
Heat oven to 350°F. Coat 10-cup baking dish with cooking spray. In bowl, combine breadcrumbs and 1 Tbs. olive oil; reserve. In pot of salted boiling water, cook pasta according to package directions for al dente. Reserve 1⁄2 cup pasta cooking liquid; drain pasta.
Return pasta to pot with reserved 1⁄2 cup cooking liquid. Add spinach; stir until wilted. Add diced tomatoes with juice, bacon pieces, garlic paste, salt, pepper and remaining 1 Tbs. oil. Transfer to baking dish. Top with mozzarella; sprinkle with breadcrumb mixture.
Bake until heated through and cheese is melted and bubbly, about 15 min. Let stand 10 min. before serving.
Servings: 6. Active time: 15 min. Total time: 30 min.
Calories: 390 Protein: 17g Fat: 12g (4g sat.) Chol.: 20mg Carbs.: 51g Sodium: 470mg Fiber: 5g Sugar: 3g
Chicken Pot Pie
This story is from the February 27, 2023 edition of Woman's World.
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This story is from the February 27, 2023 edition of Woman's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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