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Spinach And Pasta Casserole

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  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 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: 
Main Dish
Everyday, Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 935 Calories from Fat 377

% Daily Value*

Total Fat 43 g65.6%

Saturated Fat 19.2 g96.1%

Trans Fat 0 g

Cholesterol 101.6 mg33.9%

Sodium 1287.9 mg53.7%

Total Carbohydrates 79 g26.2%

Dietary Fiber 4.4 g17.5%

Sugars 11.6 g

Protein 59 g117.3%

Vitamin A 177.7% Vitamin C 39%

Calcium 115.4% Iron 35%

*Based on a 2000 Calorie diet

Spinach And Pasta Casserole Recipe