Zutaten für Double Spinach Bake
- Noodles
- Fresh Mushrooms
- 1 tablespoon butter
- 2 green onions, sliced
- Garlic Cloves
- 1 tablespoon Italian herbs (optional)
- Fresh Spinach
- 2 tablespoons water
- 15 ounces ricotta cheese
- Low Fat Milk
- 1 large egg
- 1/4 teaspoon nutmeg
- Fresh Ground Black Pepper
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
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Zubereitung von Double Spinach Bake
- Preheat oven to 350 degrees F (175 degrees C).
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
- Add 8 ounces sliced mushrooms, 2 green onions (sliced), and 2 cloves garlic (minced). Cook and stir until mushrooms are softened, about 5-7 minutes.
- Add 10 ounces fresh spinach and 2 tablespoons of water. Cover and cook until spinach is wilted, about 3 minutes.
- Season with salt and pepper to taste.
- In a large bowl, combine 15 ounces ricotta cheese, 1/2 cup milk, 1 large egg, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon Italian herbs (optional).
- Gently stir in the cooked fettuccine and the mushroom-spinach mixture.
- Toss to coat evenly.
- Lightly coat a shallow 1 1/2-quart casserole dish with nonstick cooking spray.
- Spread the noodle mixture into the prepared casserole dish.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Bake for 25-30 minutes, or until a knife inserted halfway to the center comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
44g
Carbs
10g
