Baked Alfredo Spinach Macaroni
Tomato-Cucumber Toss
Ingredients
- 2 (8.5-oz) pouches microwavable macaroni (such as Barilla)
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 2 (5-oz) pkg baby spinach
- 1 (10-oz) container refrigerated Alfredo sauce
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 450°F. Cook pasta according to package directions.
- Cook onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until onions are tender. Stir in spinach; cook 1 to 2 minutes or until wilted. Stir in Alfredo sauce and pasta.
- Spoon pasta mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle top with cheese and breadcrumbs.
- Bake 15 minutes or until golden and cheese is melted and bubbly.
