Mushroom and Spinach Casserole

Ingredients:

• 8 oz. dry whole wheat spaghetti
• 3 large egg whites
• 2 Tbsp. shredded Parmesan cheese
• Nonstick cooking spray
• 1 tsp. olive oil
• ½ cup thinly sliced mushrooms
• 2 cups fresh spinach
• 1 tsp. garlic powder
• ½ cup all-natural tomato sauce (or spaghetti sauce)
• 6-10 drops hot pepper sauce (like Tabasco®)
• 1 cup nonfat cottage cheese
• 1 Tbsp. no-salt Italian seasoning (like Mrs. Dash®)
• 1 medium tomato, thinly sliced
• ½ cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350° F.
2. Prepare spaghetti according to package directions; drain. Cool for 5 minutes.
3. Combine spaghetti, egg whites, and Parmesan cheese in a large bowl; mix well.
4. Place spaghetti mixture in the bottom of a glass dish that has been lightly coated with spray. Set aside.
5. Heat oil in medium nonstick skillet over medium-high heat.
6. Add mushrooms and spinach; cook, stirring frequently, for 4 to 6 minutes, or until spinach is wilted.
7. Add garlic powder, tomato sauce, and hot pepper sauce; cook, stirring frequently, for 3 to 4 minutes, or until heated through. Remove from heat. Set aside.
8. Combine cottage cheese, and seasoning in a medium bowl; mix well.
9. Add spinach mixture to cottage cheese mixture; mix well.
10. Top pasta with spinach mixture, tomato, and mozzarella cheese.
11. Bake for 30 to 40 minutes, or until pasta is hot and cheese is melted.

Nutritional Information:

(per serving, 1/6 recipe)

• Calories: 214
• Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 337 mg
• Carbohydrate: 34 g
• Fiber: 1 g
• Sugar: 2 g
• Protein: 14 g