Sunday, March 21, 2010

Double Spinach Bake

Yummy yummy spinach. The best part of these were the fresh spinach noodles I made with my pasta maker. You can't get any better than that.Double Spinach Bake

From: Treasury of Cooking Healthy

8 oz. uncooked spinach fettuccine (I made my own and it was super yummy)
1 cup fresh mushrooms, sliced
1 green onion, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped or 1 pkg (10 oz.) frozen spinach, thawed and drained
1 Tbs. water
1 (15 oz.) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 cup shredded swiss cheese

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir oven medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, eggs, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat a 11x7" baking dish with cooking spray. Spread noodle mixture in dish. Sprinkle with swiss cheese.

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

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