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Spinach And Pasta Casserole

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Ingredients
  Reduced calorie tub margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
  Skim milk/Nonfat milk 1⁄2 Cup (8 tbs)
  Canned ready-to-serve low-sodium chicken broth 1⁄4 Cup (4 tbs)
  Ditalini/Other small tubular pasta 2 1⁄4 Ounce, cooked according to package directions
  Cooked chopped spinach 1⁄2 Cup (8 tbs), well drained
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Mozzarella cheese 1 1⁄2 Ounce, shredded, divided
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Grated parmesan cheese/Romano cheese 2 Tablespoon, divided
Directions

1. In 1-quart saucepan melt margarine over high heat; sprinkle with flour and stir quickly to combine. Continuing to stir, cook for 30 seconds. Gradually stir in milk and chicken broth. Reduce heat to medium-high and cook, stirring constantly, until mixture thickens slightly, about 3 minutes.
2. Add pasta and spinach and stir well to combine; set aside.
3. Preheat oven to 350°F. In medium mixing bowl combine ricotta cheese, 1 ounce mozzarella cheese, the egg substitute, and 1 tablespoon Parmesan cheese; add spinach mixture and stir to combine.
4. Spray 1-quart casserole with nonstick cooking spray and add spinach-cheese mixture to casserole. Sprinkle with remaining mozzarella and Parmesan cheeses and bake until cheeses are melted, about 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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