Double Spinach Bake
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
-
1Preheat oven to 350 degrees.
-
2Cook pasta according to package directions.
-
3Drain; set aside.
-
4Melt 1 tablespoons butter in a nonstick skillet.
-
5Add mushrooms, green onion, and garlic.
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6Cook and stir over medium heat until mushrooms are softened.
-
7Add spinach and water.
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8Cover; cook until spinach is wilted, about 3 minutes.
-
9Add salt and pepper to taste.
-
10Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl.
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11Gently stir in noodles and vegetables; toss to coat evenly.
-
12Lightly coat a shallow 1 1/2 quart casserole with nonstick cooking spray.
-
13Spread noodle mixture in casserole.
-
14Sprinkle with parmesan cheese.
-
15Bake 25-30 minutes or until knife inserted halfway to center comes out clean.
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