Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
12 oz Uncooked fettuccine
2 tbl Butter
1 Medium onion, chopped
1/2 tsp Salt
1 can (14.5 oz) stewed tomatoes, undrained
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
16 oz Bag frozen cut leaf spinach, thawed, squeezed to drain
1 cup Heavy cream
1 cup Shredded swiss cheese
Preparation
Heat oven to 400 degrees. Cook and drain fettucinne as directed on the package.
Meanwhile, in a large skillet, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and both cans of tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are hot.
In ungreased 13 x 9-inch glass baking dish, spread half of the fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccine and tomato mixture.
Pour cream over top; sprinkle evenly with cheese.
Bake uncovered 20 - 25 minutes or until hot and cheese is melted.
Cook's Notes
Nutrition Information
Calories: 490
;
Total Fat: 25 gr
;
Saturated Fat: 14 gr
;
Carbohydrates: 51 gr
;
Protein: 16 gr
;
Sodium: 860 mg
;
Fiber: 5 gr