Baked Spaghetti Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large egg, beaten2 tsp minced garlic1 can cream of _____ soup (I used mushroom, it's what I had)Freshly ground pepper, to taste1 cup sharp cheddar cheese, shredded (2%)10 oz frozen spinach or other greens4 oz spaghetti, cooked and drained4 Tbsp freshly grated Parmesan cheese1 medium ripe tomato, diced
Preheat oven to 350F. Lightly grease a 10"x6"x2" baking dish and set aside. (I used a round casserole to good effect.).
Combine egg, garlic, soup, pepper, and 1/2 of Parmesan. Add cheddar, mix well.
Add greens and cooked spaghetti, toss to combine well. Place mixture in baking dish, sprinkle with remaining Parmesan.
Bake, covered, for 15 minutes. Top with tomato and bake another 15 minutes uncovered.
Serving Size: Makes 4-6 servings (calculations are based on 4 servings)
Combine egg, garlic, soup, pepper, and 1/2 of Parmesan. Add cheddar, mix well.
Add greens and cooked spaghetti, toss to combine well. Place mixture in baking dish, sprinkle with remaining Parmesan.
Bake, covered, for 15 minutes. Top with tomato and bake another 15 minutes uncovered.
Serving Size: Makes 4-6 servings (calculations are based on 4 servings)
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 4.9 g
- Cholesterol: 48.2 mg
- Sodium: 301.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.7 g
- Protein: 10.2 g