Baked Pasta with Spinach and Tomatoes

After a week filled with lots of rain, this dish was the perfect comfort.  Not only is it good for the soul but, packed with spinach and tomatoes, it's healthy for the body, too.  This delicious and nutritious meal was quick and easy to prepare and, because it only calls for 2 pans, clean up is a snap!  


Thanks Melissa for sharing!   


4 cups uncooked tube pasta
1 tbsp. butter
1 cup chopped onion
2 tsp. minced garlic
1/4 cup flour
2 1/2 cups skim milk
1/4 cup Parmesan cheese
1 cup Parmesan cheese
1 1/2 tsp. dried Italian seasoning 
1/2 tsp. pepper
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 (10 oz.) package frozen, chopped spinach, thawed and drained
4 tbsp. Parmesan cheese
2 tbsp. butter


Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.  Cook pasta, drain and set aside.  Melt 1 tbsp. butter.  Saute onion and garlic until tender, about 5 minutes.  Add flour, cook 30 seconds, stirring.  Gradually add milk, cook until bubbly.  Remove from heat.  Stir in 1/4 cup cheese, Italian seasoning and pepper.  Combine pasta, sauce, 1 cup cheese, tomatoes and spinach.  Put in pan.  Melt 2 tbsp. butter.  Mix with 4 tbsp. cheese and breadcrumbs.  Sprinkle on top.  Bake 30 minutes.