Ingredients
16
oz uncooked spaghetti
3
tablespoons butter
3
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon crushed red pepper flakes
1 1/2
teaspoons salt
1/2
teaspoon pepper
3
cups milk
1
cup shredded Parmesan cheese
1
box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed and squeezed to drain
2
eggs, slightly beaten
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3
cups shredded mozzarella cheese (12 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute. Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.
