Tomato Spinach Spirals

Easy Rating:*cakewalk
Prep Time: 5-10 min
Cook Tim: 3-5 min
Categories: Salad, Side Dish, Dinner, Lunch

Tomato Spinach Spirals

1 package (8 ounces) spiral pasta (I didn't have spiral when I made this, so I used whatever we had)
1 package (10 ounces) frozen creamed spinach
1 can (15 ounces) diced tomatoes, undrained
3 T grated romano cheese, divided
3 T grated parmesan cheese, divided
1/2 t salt

Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; place in bowl. Add the spinach, tomatoes, cheese and salt; toss.

I have never used the frozen creamed spinach (I assume it tastes good), I actually make my own creamed spinach instead. So, if you have the time, here is the recipe I use for the creamed spinach instead of the creamed frozen spinach.

Creamed Spinach

Easy Rating:****moderately easy
Prep Time: 3-7 min
Cook Tim: 3-5 min


3 tbsp. butter
4 tbsp. flour
1 1/4 tsp. salt
1 c. whole milk
1/2 c. sour cream - can be low-fat
2 tbsp. butter
2 tbsp. onion, minced
1/4 c. water
20 oz. frozen spinach, chopped
1/4 c. Parmesan cheese

Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.

Remove from heat and set aside.

Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.