Mushroom and Spinach Casserole

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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

Mushroom and Spinach Casserole

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