Spinach Bake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 2.6 g
  • Cholesterol: 51.2 mg
  • Sodium: 137.9 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 15.4 g

View full nutritional breakdown of Spinach Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    6 ounces uncooked fettuccine noodles ( or spinach fettuccine noddles )
    1 c sliced fresh mushrooms
    1 green onion, finely chopped
    1 clove garlic, minced
    4 to 5 c fresh spinach, coarsly chopped, or 1 10oz package frozen, thawed and drained.
    1 tablespoon water
    1 container (15oz) fat free ricotta cheese
    1/4 c milk
    1 large egg
    1/2 tsp nutmeg
    1/2 tsp pepper
    1/4 c (1oz) shredded reduced fat mozzarella cheese.


1. Preheat overn to 350. Cook Noodles according to package directions, omitting dalt, Drain; set aside
2. Spray medium skillet with non stick cooking spray. Add Mushrooms, green onion and garlic, Cook and stir over med heat until mushrooms are tender. Add spinach and water. Cover and cook about 3 mins or until spinach is wilted.
3. Combine ricotta cheese, milk, egg, utmeg and pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat shallow 1-1/2 quart casserole with cooking spray. Spread noodle mixture in casserole. Sprinkle with Mozzarella cheese.
5. Bake 25-30 minutes or until knife inserted halfway into center comes out clean.

Number of Servings: 6

Recipe submitted by SparkPeople user PALYWO.

TAGS:  Fish |

Rate This Recipe