Pasta: Double Spinach Bake

posted by Schmitty 11-13-100 4:00 AM

Double Spinach Bake

8 oz. uncooked spinach fettuccine noodles
1 cup Fresh mushroom slices
1 green onion with top finely chopped
1 clove minced garlic
4 to 5 cups fresh Spinach chopped or 1 (10 oz.) pkg. frozen, thawed and drained.
1 tbs. water
1 (15 oz.) cont. nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. ground black pepper
1/4 cup shredded reduced Fat Swiss cheese

Preheat oven to 350 F. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, egg, nutmeg, and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat shallow 1 1/2 quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss Cheese. Bake 25 to 30 minutes or until knife inserted halfway to center comes out clean.

Makes 6 (1 cup) servings

Calories 235 9% from fat Total fat 3 grams

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