posted by Schmitty 11-13-100 4:00 AM
Spinach Pasta Bake
vegetable cooking spray
2 cups mushrooms, sliced
1 medium onion, chopped
1 jalapeño chili pepper, minced
1 cup reduced fat ricotta cheese
1/3 cup fat-free Parmesan cheese
1/4 cup skim milk
1-1/4 lbs. frozen chopped spinach, thawed, well drained
3/4 tsp. ground nutmeg
salt and pepper, to taste
1 egg
2 cups elbow macaroni, or other shaped pasta, cooked
1/2 cup fat-free Monterey Jack cheese
Preheat oven to 350 degrees F. Spray large skillet with cooking spray; heat over medium heat until hot. Sauté mushrooms, onions, and jalapeño chili until mushrooms are lightly browned, 3-5 minutes.
Combine ricotta and Parmesan cheese, milk, spinach, sautéed vegetables, and nutmeg in a bowl; season to taste with salt and pepper. Stir in egg. Spoon half the macaroni into lightly greased 2-quart casserole; top with half the spinach mixture. Repeat layers; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350°F until hot through, 20-30 minutes.
This recipe serves 6 people.
Per serving: calories 277, fat 5.2g, 17% calories from fat, cholesterol 49mg, protein 19.2g, carbohydrates 39.6g, fiber 5.3g, sodium 341mg.