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Italian Pasta Gratin

Makes: 8 servings
Prep 30 mins Bake 375°F 30 mins Stand 5 mins
Italian Pasta Gratin
Ingredients
  • 8  ounces  dried multigrain or whole grain penne pasta
  • 4  cups  baby spinach
  • 2  cups  fresh cremini mushrooms, quartered
  • 1/2  cup  coarsely chopped oil-packed dried tomatoes*
  • 1/4  cup  chopped pitted kalamata olives
  • 1/2  cup  basil pesto
  • 2  tablespoons  balsamic vinegar
  • 1  4-inch ball  (about 8 ounces) fresh mozzarella cheese, cut into chunks or thinly sliced
  • 1/2  cup  shredded fresh basil (optional)
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 324,
  • Fat, total (g) 18,
  • chol. (mg) 25,
  • sat. fat (g) 4,
  • carb. (g) 27,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 15,
  • vit. A (IU) 1701,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 438,
  • Potassium (mg) 308,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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