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Spinach and Pasta Bake

  • 8servings
  • 65minutes
  • 260calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (7 oz) elbow macaroni (2 cups), cooked, drained

  2. 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

  3. 1 jar (4 1/2 oz) Green Giant® sliced mushrooms, drained

  4. 1 cup Bisquick Heart Smart® mix

  5. 1 3/4 cups fat-free (skim) milk

  6. 1 1/4 cups fat-free egg product

  7. 2/3 cup grated Parmesan cheese

  8. 1 teaspoon salt

  9. 3/4 teaspoon pepper

  10. 1/4 teaspoon ground nutmeg

  11. 2/3 cup reduced-fat shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish.

  2. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture.

  3. Bake uncovered 40 to 45 minutes or until golden brown.

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