Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Frozen Banana Ice Cream Parfaits
Simple to make and delicious enough to transform dessert in to brunch!
Home 
Recipes
Recipes
Spinach Pasta Bake
A super healthy spinach favorite perfect for your diet and the family's.
Yield: 8 ServingsIngredients
- 1- 7 oz. package elbow macaroni, cooked and drained
- 1- 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1- 4 oz. can sliced mushrooms, drained
- 1 cup Reduced Fat Bisquick
- 1 3/4 cups skim milk
- 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)
- 2/3 cup grated Parmesan cheese
- 1 tsp. salt
- 3/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2/3 cup reduced-fat Cheddar cheese, shredded
Instructions
- Heat oven to 375 degrees F
- Spray an 11 x 7-inch baking pan with cooking spray
- Stir together macaroni, spinach and mushrooms
- Spread the mixture in the pan
- Beat the remaining ingredients except the Cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth
- Stir the Cheddar cheese into the egg mixture
- Pour over the spinach mixture in the pan
- Bake uncovered for 40 - 45 minutes or until golden brown
User rating
User Feedback
(Page 1 of 1, 2 total comments)
+anskysue
Liked it but it was a little dry - next time I would reduce the bisquick slightly or up the milk. Had a good, mild flavor - my 7 year old and hubby both liked it.
posted Mar 1st, 2010 7:50 pmAnonymous
Seven ounces of pasta feeds EIGHT people? No wonder you lose weight.