Double Spinach Bake

Name: Double Spinach Bake
Ingredients: 8 ounces spinach fettuccini noodles, uncooked; 1 cup fresh mushrooms, sliced; 1 tablespoon butter; 1 green onion, finely chopped (with top); 2 garlic cloves, minced; herbs, of your choice (optional); 4 -5 cups fresh spinach, coarsely chopped; 1 tablespoon water; 1 (15 ounce) container ricotta cheese; 14 cup low-fat milk; 1 egg; 12 teaspoon freshly grated nutmeg; fresh ground black pepper; salt; 14 cup parmesan cheese

15 ingredients

15 steps

Ingredients

8 ounces spinach fettuccini noodles, uncooked
1 cup fresh mushrooms, sliced
1 tablespoon butter
1 green onion, finely chopped (with top)
2 garlic cloves, minced
herbs, of your choice (optional)
4 -5 cups fresh spinach, coarsely chopped
1 tablespoon water
1 (15 ounce) container ricotta cheese
14 cup low-fat milk
1 egg
12 teaspoon freshly grated nutmeg
fresh ground black pepper
salt
14 cup parmesan cheese

Directions

1

Preheat oven to 350 degrees.
2

Cook pasta according to package directions.
3

Drain; set aside.
4

Melt 1 tablespoons butter in a nonstick skillet.
5

Add mushrooms, green onion, and garlic.
6

Cook and stir over medium heat until mushrooms are softened.
7

Add spinach and water.
8

Cover; cook until spinach is wilted, about 3 minutes.
9

Add salt and pepper to taste.
10

Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl.
11

Gently stir in noodles and vegetables; toss to coat evenly.
12

Lightly coat a shallow 1 1/2 quart casserole with nonstick cooking spray.
13

Spread noodle mixture in casserole.
14

Sprinkle with parmesan cheese.
15

Bake 25-30 minutes or until knife inserted halfway to center comes out clean.