INGREDIENTS
1/2 cups
bread crumbs
2 tbsp
butter
14 1/2 oz
canned tomatoes
10 oz
frozen spinach
2 cloves
garlic
1 lb
gluten-free elbow macaroni pasta
2 cups
mozzarella
1/2 lb
mushrooms
1/4 tsp
nutmeg
3 tbsp
olive oil
1
onion
1/4 cup
parmesan
1/2 tsp
red pepper flakes
1/4 cup
romano
10 servings
salt