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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 398.5
  • Total Fat: 12.5 g
  • Cholesterol: 47.5 mg
  • Sodium: 496.1 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 21.6 g

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Smoked Mozzarella and Pasta with Spinach, Sundried Tomatoes and Mushrooms

Submitted by: MIZPICKLE

Introduction

This is my version of The Chef and The Photographer's "Lighter Baked Mac and Cheese" I saw featured on the KITCHN Blog.
http://chefandphotographer.blogsp
ot.com/2009/06/macaroni-and-cheese.htm
l

http://www.thekitchn.com/thek
itchn/recipe-review/light-and-creamy-b
aked-mac-and-cheese-casserole-recipe-r
eview-101095

I tried to get the calories as close to actual as I could but this may be a little higher than stated depending on the amount of sun-dried tomatoes and if they are packed in oil or dried as listed in the calories.
This is my version of The Chef and The Photographer's "Lighter Baked Mac and Cheese" I saw featured on the KITCHN Blog.
http://chefandphotographer.blogsp
ot.com/2009/06/macaroni-and-cheese.htm
l

http://www.thekitchn.com/thek
itchn/recipe-review/light-and-creamy-b
aked-mac-and-cheese-casserole-recipe-r
eview-101095

I tried to get the calories as close to actual as I could but this may be a little higher than stated depending on the amount of sun-dried tomatoes and if they are packed in oil or dried as listed in the calories.

Number of Servings: 6

Ingredients

    1 egg
    1 cup low fat cottage cheese
    3/4 cup low fat sour cream
    1/2 cup 2% milk
    2 TBS grated onion
    ˝ c sundried tomatoes diced (Dry, Smoked in Bag is good)
    1/2 tsp salt
    1/4 tsp ground pepper
    2 cups (8 oz) grated smoked mozzarella
    3 garlic cloves minced
    2 cups Spinach
    1 cup chopped mushrooms
    ˝ c sweet onion (small diced)
    4 cups cooked (8oz uncooked) Wheat or Healthy “Stab-able” Pasta such as Penne, Rigatoni or Elbow
    1/2 cup Italian bread crumbs
    2 tbs melted butter
    pinch of salt, pepper, and paprika

Directions

Makes 6 servings

Pre heat the oven to 350.
Warm a skillet over medium high heat. Add 1 teaspoon of oil and when hot add the onions and mushrooms, cooking for 3 minutes. Add the garlic and continue to cook for 2 more minutes or until browning. Add the cleaned spinach to the skillet and sauté with aromatics until wilted. Remove from heat.

In the bowl, mix the egg through the ground pepper until mixed. Add in the cheese and mix, then fold in the cooked noodles and spinach mixture. Spread into a Pam sprayed 2 quart casserole pan and pat down to evenly fill the pan. In a small bowl, mix the bread crumbs, butter and salt, pepper, and paprika. Sprinkle over the pasta and cover the pan with foil. Bake for 30 minutes and uncover and bake another five minutes or until the bread crumbs brown.









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