Double Spinach-Mushroom Bake
Welcome to my kitchen, where I'm excited to share with you a delightful recipe that will tantalize your taste buds and warm your soul. Get ready to indulge in the creamy and flavorful world of my Double Spinach-Mushroom Bake. This savory casserole is a true crowd-pleaser and a perfect addition to your dinner table. Let's dive into the recipe and uncover the secrets behind its deliciousness.
Equipment
- oven
- 1 skillet
- 1 large bowl
Ingredients
- 8 ounces spinach fettuccine
- 1 cup sliced fresh mushrooms
- 1 green onion (top included), finely chopped
- 1 garlic clove, minced
- 5 cups fresh spinach, coarsely chopped
- 1 tablespoon water
- 1 container nonfat ricotta cheese (15 ounces)
- ¼ cup skim milk
- 1 whole egg
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- ¼ cup shredded reduced fat Swiss or cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Cook the pasta according to the package directions (omitting the salt called for); drain pasta and set aside.
- Spray a skillet with nonstick spray and place over medium heat. Add the mushrooms, green onion and garlic and cook, stirring frequently until the mushrooms are softened.
- Add the spinach and water, cover the pan and cook about 3 minutes or until spinach is lightly wilted. remove pan from heat and set aside.
- Combine the ricotta cheese, milk, egg, nutmeg, and pepper in a large bowl. Gently stir in the fettuccine, spinach and mushrooms and toss to coat evenly.
- Lightly coat a 1 1/2 quart casserole dish with cooking spray. Spread the mixture in the dish and sprinkle the cheese on top. Bake for 25 to 30 minutes.
Video
Notes
Make it ahead: The Double Spinach-Mushroom Bake can be prepared in advance and refrigerated. Simply cover it tightly with foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove the foil and follow the baking instructions.