Double Spinach-Mushroom Bake

DHalaby73

8 ounces spinach fettuccine

1 cup sliced fresh mushrooms

1 green onion (top included), finely chopped

1 garlic clove, minced

5 cups fresh spinach, coarsely chopped

1 tablespoon water

1 container (15 ounces) nonfat ricotta cheese

1/4 cup skim milk

1 whole egg

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

1/4 cup shredded reduced fat Swiss or cheddar cheese

Preheat the oven to 350 degrees. Cook the pasta according to the package directions (omitting the salt called for); drain pasta and set aside.

Spray a skillet with nonstick spray and place over medium heat. Add the mushrooms, green onion and garlic and cook, stirring frequently until the mushrooms are softened. Add the spinach and water, cover the pan and cook about 3 minutes or until spinach is lightly wilted. remove pan from heat and set aside.

Combine the ricotta cheese, milk, egg, nutmeg, and pepper in a large bowl. Gently stir in the fettuccine, spinach and mushrooms and toss to coat evenly.

Lightly coat a 1 1/2 quart casserole dish with cooking spray. Spread the mixture in the dish and sprinkle the cheese on top. Bake for 25 to 30 minutes.

Makes 4 servings. Per serving: 235 calories, 3 g fat, less than 1 g saturated fat, 0 g trans fat, 31 g carbohydrates, 3 g fiber, 0 g added sugar, 19 g protein, 110 mg sodium, 46 mg cholesterol.

patricia909

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