Spinach and pasta casserole

 
                        Spinach and Pasta Casserole
 
 Recipe By     : Weight Watchers Healthy Life-Style Cookbook
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    margarine
    1      tablespoon    all-purpose flour
      1/2  cup           milk, skim
      1/4  cup           low sodium chicken broth
    2 1/4  ounces        pasta -- cooked
      1/2  cup           cooked chopped spinach -- well drained
      1/2  cup           ricotta cheese, part skim milk
    1 1/2  ounces        shredded mozzarella cheese -- divided
      1/4  cup           egg substitute -- thawed
    2      tablespoons   grated parmesan cheese -- divided
 
 In 1 quart saucepan, melt margarine over high heat; sprinkle with flour and
 stir quickly to combine. Continuing to stir, cook for 30 seconds. Gradually
 stir in milk and chicken broth. Reduce heat to medium-high and cook,
 stirring constantly until mixture thickens slightly, about 3 minutes.
 Add pasta and spinach and stir well to combine; set aside.
 Preheat oven to 350°F. In medium mixing bowl combine ricotta cheese. 1 ounce
 mozzarella cheese, the egg substitute, and 1 Tbsp Parmesan cheese; add
 spinach mixture and stir to combine.
 Spray 1 quart casserole with nonstick cooking spray and add spinach-cheese
 mixture to casserole. Sprinkle with remaining cheeses and bake until cheeses
 are melted, about 20 minutes.
 
 
 
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 NOTES : Calories: 439.1 (44.3% from fat)
 Fat: 21.7g
 Cholesterol: 45mg
 Carbohydrate: 35.4g
 Fiber: 1.3g
 Sodium: 518mg
 Nutr. Assoc. : 0 0 0 0 0 2687 0 0 0 0