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.
Side Dish Ingredients
- 1 pint grape tomatoes
- 1 English cucumber, cut into 1-inch chunks
- ⅓ cup refrigerated red wine vinaigrette
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Place tomatoes and cucumber in a bowl. Pour dressing over salad, and toss. Sprinkle with basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
49
|
419
|
| Fat (g) | 17 | 2 | 19 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 42 | 7 | 49 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 573 | 93 | 666 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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