Spinach And Pasta Casserole
|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|
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 350Â°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.