Double Spinach Bake

A lighter version of spinach fettuccini, mushrooms and spinach. Modified recipe 6/25/12.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 8  ounces  spinach fettuccini  noodles, uncooked
• 1  cup fresh mushrooms, sliced
• 1  tablespoon butter
• 1  green onion, finely chopped (with top)
• 2  garlic cloves, minced
•  herbs, of your choice (optional)
• 4 -5  cups fresh spinach, coarsely chopped
• 1  tablespoon water
• 1 (15 ounce) container ricotta cheese
• 1⁄4 cup low-fat milk
• 1  egg
• 1⁄2 teaspoon  freshly grated nutmeg
•  fresh ground black pepper
•  salt
• 1⁄4 cup parmesan cheese

Directions

1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain; set aside.
2. Melt 1 tablespoons butter in a nonstick skillet. Add mushrooms, green onion, and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes. Add salt and pepper to taste.
3. Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat a shallow 1 1/2 quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with parmesan cheese. Bake 25-30 minutes or until knife inserted halfway to center comes out clean.