Veggie Pasta Bake

Convenient frozen cauliflower and spinach make it a cinch to sneak good-for-you vegetables into this creamy pasta delight.

Ingredients

• ⅓ cup real bacon bits, from 3-oz. jar
• ⅓ cup Italian-style dry breadcrumbs
• 1 Tbs. olive oil
• 8 oz. elbow macaroni
• 1 (12 oz.) pkg. frozen cauliflower florets, thawed
• 1 (15 oz.) jar garlic light Alfredo pasta sauce
• 1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
• 4 oz. mozzarella cheese, shredded

Instructions

1. Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In bowl, combine bacon bits, breadcrumbs and oil; reserve.
2. Cook pasta according to package directions for al dente, adding cauliflower during last 2 min. of cooking time. Drain well, then return to pot. Stir in sauce and spinach. Transfer to baking dish. Sprinkle with mozzarella, then bacon mixture.  Bake until hot and bubbly, 30 min.