Spinach And Pasta Casserole Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Margarine | 1 Tablespoon | |
| 1/2 cup skim or nonfat milk | ||
| 1/4 cup canned ready-to-serve low-sodium chicken broth | ||
| 2 1/4 ounces ditalini or other small tubular pasta, cooked according to package directions | ||
| 1/2 cup each well-drained cooked chopped spinach and part-skim ricotta cheese | ||
| Shredded mozzarella cheese | 1 1/2 Ounce, divided | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Grated parmesan and 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.
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.
Chef
