From Skinny Kitchen FB page: Prep Time: 15 minutes Cook and Bake Time: 40 minutes Ingredients 2 cups (8 ounces) dry Barilla Whole Grain Elbows pasta or penne, see shopping tip 1 (10 oz) container Buitoni Light Alfredo Sauce, see shopping tip 1 (9 oz) package frozen and thawed chopped spinach, well drained 1 cup fat-free cottage cheese ¼ cup fat-free milk 1 tablespoon reduced-fat butter or Smart Balance Light, melted 1 teaspoon fresh garlic, minced ¼ teaspoon dried basil 1 egg, I like using Egg-land’s Best eggs A small dash of salt and black pepper, to taste ½ cup shredded (2%) reduced-fat mozzarella cheese Instructions 1. Preheat oven to 450 degrees. Coat a 9×9-inch baking dish with nonstick spray. You can use glass or metal. 2. Cook pasta according to package directions. Cook only for 6 minutes so it will not be overcooked. No need to add salt to water! Drain and rinse in cold water. Drain again. 3. In a large bowl, whisk together Alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic. Add pasta and mix really well. Blend in egg, basil, salt and pepper. Be sure it’s all mixed together well. 4.Transfer pasta to the prepared baking dish. 5. Sprinkle the top evenly with mozzarella cheese 6. Bake casserole 25 minutes until golden brown. Let casserole rest for 10 minutes. Cut into 6 serving. This casserole freeze great! Makes 6 servings (about 1½ cups each) Healthy Benefits I love the fiber-rich whole grain pasta available in the supermarket today. Barilla Whole Grain Elbows contains 6 grams of fiber for a 2 ounce serving! Frozen spinach might just be more nutritious than fresh. The nutritional benefit of fresh spinach, in just four days in the crisper, can be greatly reduced. Frozen spinach is processed immediately after being picked, locking in the nutrients.
Posted on: Sun, 07 Jul 2013 13:30:16 +0000
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