Convenient frozen cauliflower and spinach make it a cinch to sneak good-for-you vegetables into this creamy pasta delight.
Serving Size:
4
Active Time:
20 min.
Total Time:
50 min.
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
- Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In bowl, combine bacon bits, breadcrumbs and oil; reserve.
- 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.
