Italian Fish Recipes - Crab and Spinach Pasta with Fontina

Ingredients

• 8 ounces dried bow-tie pasta (3Vz cups)

• 1 10-ounce package frozen chopped spinach, thawed and well drained

• 2 6-to 6 1/2-ounce cans crabmeat, drained, flaked, and cartilage removed

• 1 26-ounce jar tomato-based pasta sauce

• 1 1/2 cups shredded fontina cheese (6 ounces)

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Method:

1. Preheat oven-to 375°F. Cook pasta according to package directions; drain.

2. Meanwhile, in a medium bowl combine spinach and crabmeat. Cover bottom of a 2-quart square baking dish with 1 cup of the pasta sauce.

3. Top with cooked pasta. Top pasta evenly with crab mixture. Sprinkle with 3/4 cup of the cheese. Top with remaining sauce. Sprinkle with remaining 3/4 cup cheese,

4. Bake for 30 to 35 minutes or until sauce is bubbly around edges and cheese is slightly golden brown. Let stand for 10 minutes before serving.