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Spinach Pasta Casserole



Makes:
8 servings

Ingredients:

  • 10 whole mushrooms, sliced
  • 1 onion, chopped
  • 1 jalapeño pepper, minced
  • 16 ounces non/lowfat ricotta cheese
  • 1/3 cup non/lowfat Parmesan cheese
  • 1/4 cup skim milk
  • 1-1/4 pounds chopped spinach, drained
  • 3/4 teaspoon ground nutmeg
  • 3 egg whites or 2 tablespoons egg substitute
  • 2 cups macaroni
  • 1/2 cup non/lowfat Monterey Jack cheese

Directions:

  • Spray skillet with nonstick cooking spray (nonfat).
  • Add mushrooms, onions and jalapeño and sauté over medium heat 3-5 minutes.
  • Mix ricotta and Parmesan cheese, milk, spinach, sautéed vegetables, nutmeg and egg in a bowl.
  • Spoon half the macaroni into a 2-quart casserole coated with nonstick cooking spray (nonfat).
  • Top with half the spinach mixture.
  • Repeat layers; sprinkle with Monterey Jack cheese.
  • Leave uncovered and bake at 350°F for 20-30 minutes.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 270
  • Fat: 5 g
  • Cholesterol: 45 mg
  • Protein: 20 g
  • Carbs: 40 g
  • Fiber: 5 g
  • Sodium: 340 mg