Zutaten für Tuscan Casserole 4 W W Points
- Cannellini Beans
- Frozen Chopped Spinach
- Part Skim Ricotta Cheese
- 2 large eggs (or 2 egg whites + 1 tbsp egg substitute)
- Table Salt
- Black Pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- Garlic Cloves
- 8 ounces sliced mushrooms
- Italian Seasoned Breadcrumbs
- Parmesan Cheese
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Zubereitung von Tuscan Casserole 4 W W Points
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan with cooking spray or line with aluminum foil.
- In a large bowl, combine 1 (15-ounce) can cannellini beans (drained and rinsed), 5 ounces fresh spinach (chopped), 1 cup part-skim ricotta cheese, 2 large eggs (or 2 egg whites + 1 tbsp egg substitute), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a nonstick skillet over medium-high heat, heat 1 tablespoon olive oil.
- Add 1/2 cup chopped onion, 2 cloves garlic (minced), and 8 ounces sliced mushrooms.
- Cook until mushrooms are tender and lightly browned, about 10 minutes. Stir occasionally.
- Add the cooked mushroom mixture to the bean mixture and stir to combine.
- Pour the mixture into the prepared baking pan and spread evenly.
- Sprinkle 1/2 cup breadcrumbs evenly over the top.
- Top with 1/2 cup shredded part-skim mozzarella cheese.
- Bake for 25-30 minutes, or until the topping is golden brown and bubbly, and the spinach is heated through.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
12g
Carbs
10g
