Italian Pasta Gratin
ounces dried multigrain or whole grain penne pasta
cups baby spinach
cups fresh cremini mushrooms, quartered
cup coarsely chopped oil-packed dried tomatoes*
cup chopped pitted kalamata olives
cup basil pesto
tablespoons balsamic vinegar
4-inch ball (about 8 ounces) fresh mozzarella cheese, cut into chunks or thinly sliced
cup shredded fresh basil (optional)
- Preheat oven to 375 degrees F. Lightly grease four 12-ounce individual casseroles or one 1-1/2-quart au gratin dish; set aside. In a 4-quart Dutch oven, cook pasta in boiling, lightly salted water according to package directions, adding spinach and mushrooms for the last 1 minute of cooking; drain.
- Transfer pasta mixture to an extra-large bowl. Stir in dried tomatoes and olives. Add pesto and vinegar; toss gently to coat. Transfer mixture to the prepared casseroles or au gratin dish.
- Bake, covered, for 20 to 25 minutes or until heated through. Top with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 5 minutes before serving. If desired, sprinkle with basil. If using individual casseroles, each dish will serve two.
Nutrition Facts(Italian Pasta Gratin)
- Per serving:
- 324 kcal cal.,
- 18 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 25 mg chol.,
- 438 mg sodium,
- 27 g carb.,
- 3 g fiber,
- 3 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet