Spinach and Pasta Bake

Name: Spinach and Pasta Bake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 198 grams package elbow macaroni (2 cups), cooked, drained; 296 milliliters fat-free egg product; 414 milliliters fat-free (skim) milk; 255 grams box Green Giant® frozen chopped spinach, thawed, squeezed to drain; 0 teaspoons ground nutmeg; 158 milliliters reduced-fat shredded Cheddar cheese; 128 grams jar Green Giant® sliced mushrooms, drained; 158 milliliters grated Parmesan cheese; 1 teaspoons pepper; 1 teaspoon salt; 237 milliliters Bisquick Heart Smart® mix

You can never have too many main course recipes, so give Spinach and Pasta Bake a try. One portion of this dish contains roughly 15g of protein, 7g of fat, and a total of 174 calories. This recipe serves 8. Head to the store and pick up elbow macaroni, mix, pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

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.

Ingredients you will need

Mushrooms

Macaroni

Spinach

Spread

Equipment you will use

Glass Baking Pan

Bowl

Oven

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.

Ingredients you will need

Cheddar Cheese