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

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