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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.6
  • Total Fat: 19.4 g
  • Cholesterol: 122.1 mg
  • Sodium: 460.0 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 22.6 g

View full nutritional breakdown of Baked Fettuccine with Spinach and Mushrooms calories by ingredient
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Baked Fettuccine with Spinach and Mushrooms

Submitted by: BINGS3

Introduction

I got this from a magazine and loved it... hope you will as well I got this from a magazine and loved it... hope you will as well
Number of Servings: 6

Ingredients

    1 10-ounce package frozen chopped spinach, thawed and squeezed dry
    1/4 cup unsalted butter
    1 medium onion, finely chopped
    8 ounces fresh mushrooms, thinly sliced
    1 large egg, beaten
    1 egg yolk
    1 container (15 ounces) ricotta cheese
    3/4 cup freshly grated parmigiano-reggiano cheese
    1/8 teaspoon freshly grated nutmeg
    8 ounces dried fettuccine

Directions

Makes 6 servings - In a large skillet, melt butter over medium heat. Add onion and cook 5 minutes or until tender and golden. Add mushrooms, and salt and pepper to taste. Cook stirring occasionally, until mushrooms are golden, about 10 mins. Sitr in spinach and remove from heat.
In a large bowl, beat egg and yolk, ricotta, 1/2 cup of the grated cheese, nutmeg, and freshly ground pepper to taste. Stir in the spinach mixture.
Bring at least 4 quarts of water to a boil in a large pot. Add fettuccine and salt to taste. Stir well. Cook pasta, stirring often, until almost done. Drain pasta. Rinse under cold running water, seperating pieces with your fingers. Drain well. Toss the pasta with ingredients in bowl.
Butter a 10-inch quiche dish or deep dish pie pan. Preheat oven to 350 degrees F. Scrape pasta mixture into prepared pan and smooth top. Sprinkle with remaining 1/4 cup grated cheese. Cover pan with foil and bake 30 mins. Uncover and bake until set around edges and heated through, about 10 minutes more.
Cool on a rack for 5 minutes, and cut into wedges to serve.

Number of Servings: 6

Recipe submitted by SparkPeople user BINGS3.






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Member Ratings For This Recipe

  • This was really good and fairly simple to make. We used spinach fettuccine. I'll try whole grain fettuccine next time. - 12/5/11

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  • This was good but not 5 stars good...a little bland and kinda dried out..I used w/w fettuccine so maybe that had an effect..and I used 1 c of parmigiano-reggiano cheese so maybe that might have had a drying effect. I will pour a little low fat chicken broth over the left-overs before I reheat. - 7/16/09

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  • We have a winner! I uaed baby portabella mushrooms for a earthy flavor,and ( Barilla plus ) whole wheat pasta, I made this recipe for dinner tonight .... Excellent !!!! - 6/30/09

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