Mostaccioli-Spinach Bake

Ingredients

• 2 teaspoons bottled garlic minced
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 0.3 cup breadcrumbs dry
• 0.3 cup flour all-purpose
• 10 ounce pkt spinach frozen thawed drained chopped
• 1.5 teaspoons penzey's southwest seasoning dried italian
• 2 tablespoons butter divided reduced-calorie
• 8 ounces mostaccioli pasta tubular-shaped uncooked (3 cups pasta)
• 1 cup onion vertically sliced
• 0.5 ounce preshredded parmesan cheese 
• 5 ounces preshredded parmesan cheese divided
• 0.5 teaspoon pepper 
• 2.5 cups skim milk 

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain; set aside.
4. Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat.
5. Add onion and garlic; saut 5 minutes or until tender.
6. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly.
7. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.
8. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
9. Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture.
10. Bake at 350 for 30 minutes or until thoroughly heated.
11. Garnish with parsley, if desired.