Double Spinach Bake from Light Cooking: Pasta
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
1/2 teaspoon salt, plus amount needed to cook pasta
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1/4 cup shredded reduced fat Swiss or cheddar cheese (I used mozzarella)
Preheat the oven to 350 degrees. Cook the pasta according to the package directions (be sure and use recommended amount of salt when cooking pasta); 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 and Parmesan cheese, milk, egg, nutmeg, salt 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.
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