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

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

Dietary Exchange

Meat 2
Vegetable 2
Starch 1
Fat 3

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