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