Prep 20 mins
Cook 40 mins
From "The Good Carb Cookbook". For variety, substitute broccoli for the spinach. Posted for safe-keeping.
- 12 ounces thin spaghetti
- 15 ounces fat-free ricotta cheese or 15 ounces reduced-fat ricotta cheese
- 2 cups skim milk or 2 cups low-fat milk
- 3⁄4 cup grated parmesan cheese
- 1⁄4 cup fat free egg substitute
- 1 1⁄2 teaspoons crushed garlic
- 1⁄2 teaspoon black pepper, coarsely ground
- 1 pinch ground nutmeg
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded fat free mozzarella cheese or 2 cups reduced-fat mozzarella cheese
- 8 slices extra-lean turkey bacon, cooked, drained, and crumbled (optional)
- nonstick butter-flavored cooking spray
- Cook the spaghetti al dente according to package directions, drain well and return to the pot.
- Combine the ricotta, milk, 1/2 cup of the Parmesan cheese, the egg substitute, garlic, pepper and nutmeg in a large bowl; stir with a wire whisk to mix well.
- Add the ricotta mixture to the spaghetti and toss to mix well. Add the spinach, mozzarella cheese, and if desired, bacon, and toss again.
- Preheat oven to 350. Coat a 9x13 inch pan with nonstick cooking spray and spread the spaghetti mixture evenly into the pan. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, then spray the top lightly with the cooking spray.
- Bake uncovered at 350 degrees for about 30 minutes or until the edges are bubbly and the top is lightly browned. Remove the dish from the oven and let sit for 10 minutes. Cut into squares and serve hot.