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Double Spinach Bake

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Ingredients You'll Need

8 ounces spinach fettuccini, uncooked
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 green onion with top, finely chopped
1 clove garlic, minced
5 cups fresh spinach, coarsely chopped
1 10 ounce package frozen spinach, thawed & drained
1 tablespoon water
1 15 ounce nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 ounce swiss cheese, shredded


Preheat oven to 350°. Cook pata according to package direction, omitting salt. Drain and set aside. Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes. Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegatables; toss to coat, evenly. Lightly coat shallow 11x7" baking dish with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with swiss cheese. Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

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