Baked Spaghetti Florentine

1 large egg, beaten
2 tsp minced garlic
1 can cream of _____ soup (I used mushroom, it's what I had)
Freshly ground pepper, to taste
1 cup sharp cheddar cheese, shredded (2%)
10 oz frozen spinach or other greens
4 oz spaghetti, cooked and drained
4 Tbsp freshly grated Parmesan cheese
1 medium ripe tomato, diced

You can use any cream of (celery, mushroom, etc) soup, low sodium is best.

The calculations for this recipe were based on using fresh brussels sprouts and leftover broccoli instead of spinach. Any greens can be substituted in and will make the servings more filling while also adding extra nutritional value.

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)