Cheesy Spinach Bake


Makes 6 (1-cup) servings


8 ounces uncooked spinach fettuccine noodles
1 tablespoon vegetable oil
1 cup fresh mushroom slices
1 green onion with top, finely chopped
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) ricotta cheese
1/4 cup whipping cream
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 cup (2 ounces) shredded Swiss cheese


  1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Heat oil in medium skillet over medium heat. Add mushrooms, green onion and garlic. Cook and stir until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
  3. Combine ricotta cheese, cream, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
  4. Grease 1-1/2-quart casserole. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
  5. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.

Nutritional Information

Calories 354
Calories from Fat 52 %
Total Fat 21 g
Saturated Fat 11 g
Cholesterol 139 mg
Carbohydrate 24 g
Fiber 3 g
Protein 18 g
Sodium 164 mg

Dietary Exchange

Starch 1
Vegetable 2
Meat 2
Fat 3

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