Double Spinach Bake

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Servings: 6 Difficulty: Intermediate
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Creamy ricotta and wilted spinach baked with fresh herbs and mushrooms for a comforting, hearty meal.
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This Double Spinach Bake is a comforting, hearty dish that combines tender spinach fettuccine with a creamy ricotta mixture, earthy mushrooms, and fresh herbs. The “double” spinach comes from both the pasta itself and a generous amount of fresh, wilted spinach, creating a vibrant green color and rich texture. The sauce, made with ricotta, egg, milk, nutmeg, and garlic, binds everything together beautifully. Topped with shredded Swiss cheese, it bakes until golden and bubbly. This dish is perfect for a cozy weeknight dinner or a light vegetarian main course. It’s simple to assemble with pantry staples yet feels elegant enough for guests. Serve it warm with a side of crusty bread to soak up the creamy sauce.

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Double Spinach Bake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 30.7

Description

This Double Spinach Bake is a comforting, hearty dish that combines tender spinach fettuccine with a creamy ricotta mixture, earthy mushrooms, and fresh herbs. The "double" spinach comes from both the pasta itself and a generous amount of fresh, wilted spinach, creating a vibrant green color and rich texture. The sauce, made with ricotta, egg, milk, nutmeg, and garlic, binds everything together beautifully. Topped with shredded Swiss cheese, it bakes until golden and bubbly. This dish is perfect for a cozy weeknight dinner or a light vegetarian main course. It&# 226;ÂÂs simple to assemble with pantry staples yet feels elegant enough for guests. Serve it warm with a side of crusty bread to soak up the creamy sauce.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Lightly coat a 1.5-quart baking dish with nonstick cooking spray.
  2. Cook the spinach fettuccine noodles according to package directions, omitting salt. Drain well and set aside.
  3. In a medium skillet, spray with nonstick cooking spray. Add sliced mushrooms, finely chopped green onion, and minced garlic.
  4. Cook over medium heat, stirring frequently, until mushrooms are softened and tender, about 5-7 minutes.
  5. Add fresh spinach and 1 tablespoon of water to the skillet. Cover and cook for 2-3 minutes until spinach is wilted. Remove from heat.
  6. In a large bowl, whisk together non-fat ricotta cheese, skim milk, egg, ground nutmeg, and ground black pepper until smooth.
  7. Gently fold the cooked noodles and the sautéed mushroom-spinach mixture into the ricotta mixture until evenly coated.
  8. Transfer the noodle mixture to the prepared baking dish, spreading it out evenly.
  9. Sprinkle shredded reduced-fat Swiss cheese evenly over the top.
  10. Bake for 25 to 30 minutes, or until the cheese is melted and golden, and a knife inserted halfway into the center comes out clean.
  11. Let cool for 5 minutes before serving to allow the bake to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.7kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 105.3mg5%
Total Carbohydrate 4.8g2%
Dietary Fiber 2.9g12%
Sugars 0.5g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, bake, ricotta, fettuccine, mushrooms, swiss cheese, garlic, nutmeg, italian, vegetarian, casserole, comfort food, green onion, egg, homemade
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