Double Spinach Bake

Submitted by DailyInspiration

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

 

• Ready In: 1hr 5mins
• Ingredients: 15
• 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.

Reviews

[Noor.Khalid]

I had to modify this recipe by adding an extra clove of garlic and an extra 1/2 teaspoon of Mrs. Dash seasoning and the recipe was still too bland for our family's preference. I think the issue is with the fat free ricotta as I noticed that it didn't have as nearly as much taste as the regular kind, which is disappointing because I wanted a low fat recipe. Perhaps this recipe will improve with the addition of an Italian herb mix or basil, but I think I'll give this one a pass in the future. Thank you very much for posting anyway.