Cook pasta according to package directions, omitting salt and fat. Drain.
Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.
Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Servings: 8 (serving size: about 1 cup)
Nutritional Information: CALORIES 395(25% from fat); FAT 10.8g (sat 7.5g,mono 2g,poly 0.4g); PROTEIN 19.1g; CHOLESTEROL 19mg; CALCIUM 310mg; SODIUM 419mg; FIBER 4.4g; IRON 2.5mg; CARBOHYDRATE 54.9g
Submitted By: Dellaina
Original Source: Cooking Light magazine
This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving.