Double Spinach Bake
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Double Spinach Bake
YIELD Makes 6 servings
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Cooked spinach explodes with vitamin A and beta-carotene! This entrée packs a double punch by using spinach fettuccine.
INGREDIENTS
| 8 | ounces uncooked spinach fettuccine noodles |
| 1 | cup sliced fresh mushrooms |
| 1 | green onion, finely chopped |
| 1 | clove garlic, minced |
| 4 | to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces) frozen spinach, thawed and drained |
| 1 | tablespoon water |
| 1 | container (15 ounces) fat-free ricotta cheese |
| 1/4 | cup fat-free (skim) milk |
| 1 | egg |
| 1/2 | teaspoon ground nutmeg |
| 1/2 | teaspoon black pepper |
| 1/4 | cup (1 ounce) shredded reduced-fat Swiss cheese |
PREPARATION:
- Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; 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 and cook about 3 minutes or until spinach is wilted, .
- 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 into center comes out clean.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup |
| Sodium | 244 mg |
| Protein | 19 g |
| Fiber | 3 g |
| Carbohydrate | 25 g |
| Cholesterol | 90 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 17 % |
| Calories | 214 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 2 |
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