submitted by: jenna ross

Fettuccine and Spinach Bake

1 package (12 oz) uncooked fettuccine
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1/2 teaspoon salt
1 can (14.5 oz) stewed tomatos, undrained
1 can (14.5 oz) diced tomatos with italian herbs, undrained
1 bag (1 lb) Green giant frozen cut leaf spinach, thawed & squeezed to drain
1 cup whipping cream
1 cup shredded swiss cheese

- Heat oven to 400 – cook and drain fettuccini
- meanwhile, in 10 inch skillet, melt butter over medium heat. add onions, cook 3-4 minutes stirring frequentl, until tender. stir in garlic, salt, and both cans of tomatos. cook 5 minutes, stirring occasionally, until tomatos are heated.
- in ungreased 13×9 glass baking dish, spread half of the fettuccinni. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccini & tomato mixture.
-pour cream over top & sprinkle evenly with cheese.
-Bake uncovered 20-25 minutes until thouroughly heated & cheese is melted.