Baked Fettuccine with Spinach and Mushrooms
- Number of Servings: 6
Ingredients
1 10-ounce package frozen chopped spinach, thawed and squeezed dry1/4 cup unsalted butter1 medium onion, finely chopped8 ounces fresh mushrooms, thinly sliced1 large egg, beaten1 egg yolk1 container (15 ounces) ricotta cheese3/4 cup freshly grated parmigiano-reggiano cheese1/8 teaspoon freshly grated nutmeg8 ounces dried fettuccine
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.
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.
Nutritional Info 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
Member Reviews
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FLORIDASUN
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