Double Spinach Bake
Cooked spinach explodes with vitamin A and beta-carotene! This entrée packs a double punch by using spinach fettuccine.
Makes 6 servings
|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||container (15 ounces) fat-free ricotta cheese|
|1/4||cup fat-free (skim) milk|
|1/2||teaspoon ground nutmeg|
|1/2||teaspoon black pepper|
|1/4||cup (1 ounce) shredded reduced-fat Swiss cheese|
- 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.
|Serving Size:||1 cup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||17 %|
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