Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1/3 cup 78ml Water

  3. 3 cups 438g / 15oz Garlic cloves - chopped (large)

  4. 3 Tomatoes - sliced

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 cups 80g / 2.8oz Spinach leaves - (loosely packed) - see Cooks Tip

  8. 1/2 cup 20g / 0.7oz Parsley leaves - see Cooks Tip

  9. 1 1/2 cups 355ml Small elbow or shell macaroni

  10. 1 1/2 cups 93g / 3 1/3oz Plain stewed tomatoes

  11. 1/2 cup 118ml Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Combine oil, water and garlic in small bowl and set aside. Arrange tomato slices in single layer over bottom of greased 8-inch-square baking dish. Sprinkle lightly with salt and pepper. Combine spinach and parsley and spread half of mixture over tomatoes.

  2. Spread macaroni in single layer between folded sheet of wax paper or foil. Fold 3 sides of paper closed so bits of macaroni won't fly out. Using rolling pin, press down and slowly roll back and forth over macaroni. Crush macaroni into small pieces but do not pulverize.

  3. Sprinkle macaroni over spinach and parsley and spread remaining spinach-parsley mixture over top. Spread stewed tomatoes over all. Drizzle oil mixture evenly over top. Cover dish with foil and bake at 350 degrees until macaroni is tender, about 1 hour.

  4. Dust with Parmesan and serve hot.

  5. This recipe yields 4 servings.

  6. Each serving: 370 calories ; 339 mg sodium; 10 mg cholesterol; 19 grams fat; 39grams carbohydrates; 13 grams protein; 1.43 grams fiber.

  7. Cook's Tip: Whenever you use spinach, you must remove the stems. They are tough and will remain fibrous long after the leaves have finished cooking. When using leafy greens such as parsley, rinse them well and squeeze them dry. Unless the recipe specifies, there shouldn't be any liquid clinging to the greens.


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