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Crab and Spinach Pasta with Fontina Recipe


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     Crab and Spinach Pasta with Fontina

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6
Preptime   30 minutes

3 1/2 cups dried bow tie pasta (8 oz)
1 10 oz pack frozen chopped spinach, thawed and drained
2 6 - 6.5 oz cans crabmeat, drained, flaked and cartilage removed
1 26 oz jar tomato based pasta sauce
1 1/2 cups shredded fontina cheese (6 oz)

Cook pasta according to package directions; drain. Meanwhile, in a medium bowl combine spinach and crabmeat.
Cover bottom of a 2 qt. baking dish with 1 cup of the pasta sauce. Top with pasta. Top pasta evenly with the crab mixture. Sprinkle with half of the cheese. Top with remaining sauce. Sprinkle with remaining cheese.
Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or until sauce is bubbly around edges and cheese is slightly golden brown. Let stand 10 minutes before serving.

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