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Cheesy Spinach Bake
Makes 6 (1-cup) servings
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Ingredients
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8
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ounces uncooked spinach fettuccine noodles
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1
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tablespoon vegetable oil
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1
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cup fresh mushroom slices
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1
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green onion with top, finely chopped
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4
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to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces) frozen spinach, thawed and drained
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1
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tablespoon water
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1
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container (15 ounces) ricotta cheese
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1/4
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cup whipping cream
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1
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egg
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1/2
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teaspoon ground nutmeg
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1/2
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teaspoon black pepper
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1/2
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cup (2 ounces) shredded Swiss cheese
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1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain; set aside.
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2. Heat oil in medium skillet over medium heat. Add mushrooms, green onion and garlic. Cook and stir until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
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3. Combine ricotta cheese, cream, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
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4. Grease 1-1/2-quart casserole. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
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5. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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354
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Calories from Fat
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52 %
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Total Fat
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21 g
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Saturated Fat
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11 g
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Cholesterol
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139 mg
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Carbohydrate
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24 g
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Fiber
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3 g
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Protein
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18 g
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Sodium
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164 mg
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Dietary exchanges
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1 Starch
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2 Vegetable
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2 Meat
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3 Fat
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