DOUBLE SPINACH BAKE

By dcarriger56

Ingredients

• 1 cup fresh mushrooms slices
• 1 green onion with top, finley chopped
• 1 clove garlic, minced
• 4 to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces ) frozen spinach, thawed and drained
• 1 tablespoon water
• 1 container ( 15 ounces) nonfat ricotta cheese
• 1/4 cup skim milk
• 1 egg
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 8 ounces spinach fettuccine, cooked and drained
• 1/4 cup (ounce) shredded reduced fat swiss cheese

Details

Servings 6

Preparation

Step 1

Perheat oven to 350F Spray medium skillet with nonstick cooking spray. Add muchrooms, green onions and garlic. Cook and stir over medium heat until mushrooms are softed. Add spinach and water. Cover; cook until spinach is walted, about 3 minutes.
Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gentle stir in noodles and vegetables; toss to coat evenly. Lightly coat shallow 1 1/2-quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with swiss cheese. Bake 25 to 30 minutes or until knife inserted halfway to center comes out clean.