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Ingredients
US|METRIC
6 SERVINGS
- 4 Tbsp. olive oil (, divided)
- 1 onions (, chopped)
- 1 Tbsp. all-purpose flour
- 1 cup fat free reduced sodium chicken broth
- 1 jar Bertolli Garlic Alfredo Sauce
- 8 oz. elbow macaroni (, cooked and drained)
- 2 cups baby spinach leaves (packed , sliced)
- 2 slices whole grain bread (cubed, about 1-1/2 cups)
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Directions
- Preheat oven to 375°. Spray shallow 2-quart baking dish with no-stick cooking spray; set aside.
- Heat 1 tablespoon oil in 3-quart saucepot over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add 2 tablespoons oil and flour and cook, stirring constantly, until flour is toasted, about 1 minute. Gradually stir in broth. Bring to a boil. Boil until thickened, about 1 minute. Stir in Sauce, macaroni and spinach. Turn into prepared pan. Cover tightly with aluminum foil. Combine bread cubes and remaining 1 tablespoon oil in medium bowl, then arrange on top of foil.
- Bake, stirring bread cubes once, 20 minutes or until toasted and pasta is bubbling. Remove foil, then evenly top with toasted bread cubes.
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