• vegetable cooking spray
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 1 jalapeño chili pepper, minced
• 1 cup reduced fat ricotta cheese
• 1/3 cup fat-free Parmesan cheese
• 1/4 cup skim milk
• 1-1/4 lbs. frozen chopped spinach, thawed, well drained
• 3/4 tsp. ground nutmeg
• salt and pepper
• 1 egg
• 2 cups elbow macaroni, or other shaped pasta, cooked
• 1/2 cup fat-free Monterey Jack cheese

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté mushrooms, onions, and jalapeño chili until mushrooms are lightly browned, 3-5 minutes. Combine ricotta and Parmesan cheese, milk, spinach, sautéed vegetables, and nutmeg in a bowl; season to taste with salt and pepper. Stir in egg. Spoon half the macaroni into lightly greased 2-quart casserole; top with half the spinach mixture. Repeat layers; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350°F until hot through, 20-30 minutes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 332, fat 5.3g, 14% calories from fat, cholesterol 46mg, protein 21.4g, carbohydrates 51.2g, fiber 5.7g, sugar 6.6g, sodium 320mg, diet points 6.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 2.5, Lean meat: 0.8, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.6

  view detailed nutritional information

The recommended wines are: Beaujolais, Fumé Blanc, or Chenin Blanc.