Spinach Noodle Bake

Yield: 4-6 servings

4 cups cooked spinach fettuccine noodles

2 cups fresh mushroom slices

3 green onions, finely chopped

2 garlic cloves, minced

6 cups fresh spinach, coarsely chopped or 10 oz. frozen, thawed

2 tbsp. water

1 (15 oz. cont.) non-fat ricotta cheese

1/4 cup skim milk

1 egg

1 tsp. ground nutmeg

1/4 cup shredded reduced-fat Swiss cheese

to taste salt & pepper

  1. Preheat oven to 350 degrees.
  2. Heat a medium skillet coated with cooking spray over medium heat. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are soft.
  3. Add spinach and water. Cover and cook until spinach is wilted, about 3 minutes.
  4. Combine ricotta cheese, milk, egg, nutmeg, salt and pepper in a large bowl. Gently stir in noodles and vegetable mixture; toss to coat.
  5. Spread noodle mixture into a 1.5-qt casserole dish lightly coated with cooking spray. Sprinkle cheese over top. Bake 25-30 minutes or until a knife inserted in center comes out clean.

CALORIES 273 (9% from fat); FAT 3g (sat. fat 1g); CHOL 53mg; SOD 245mg; CARB 40g; FIBER 3g; PROTEIN 23g

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