Double spinach bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spinach fettucine noodles uncooked |
| 1 | cup | Fresh mushrooms; sliced |
| 1 | Green onion w/ top finely chopped | |
| 1 | Clove garlic; minced | |
| 4 | cups | (to 5) fresh spinach coarsely chopped OR -- |
| 1 | pack | (10 oz) spinach, frozen thawed and drained |
| 1 | tablespoon | Water |
| 15 | ounces | Ricotta cheese, non-fat |
| ¼ | cup | Skim milk |
| 1 | Egg | |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground black pepper |
| ¼ | cup | Swiss cheese, reduced or lowfat, shredded |
Directions
Recipe by: Cooking Healthy Series Vol 1. # 5 1. Preheat oven to 350 F. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Spray medium skillet with non stick 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 mins.
3. Combine ricotta cheese, milk, egg, nutmeg, and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat shallow 1½-qt casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
5. Bake 25 to 30 mins, or until knife inserted halfway to center comes out clean.
Makes 6 (1-cup) servings
NUTRIENTS PER SERVING Calories 235 % Calories from fat 9 Total Fat (gm) 3 Saturated Fat (gm) <1 Cholesterol (mg) 46 Sodium (mg) 110 Carbohydrate (gm) 41 Dietary Fiber (gm) 1 Protein (gm) 19 Calcium (mg) 57 Iron (mg) 1 Vitamin A (RE) 280 Vitamin C (mg) 12