Spinach and Pasta Bake

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
Spinach and Pasta Bake

Ingredients

1
package (7 oz) elbow macaroni (2 cups), cooked, drained
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
jar (4.5 oz) sliced mushrooms, drained
1
cup Bisquick Heart Smart® mix
1 3/4
cups fat-free (skim) milk
1 1/4
cups fat-free egg product
2/3
cup grated Parmesan cheese
1
teaspoon salt
3/4
teaspoon pepper
1/4
teaspoon ground nutmeg
2/3
cup reduced-fat shredded Cheddar cheese

Steps

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  • 1
    Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish.
  • 2
    In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture.
  • 3
    Bake uncovered 40 to 45 minutes or until golden brown.

Notes









Tips

Expert Tips

  • Dinner is served! Enjoy this hearty bake with a tossed green salad.
  • If you’d rather use regular eggs but want to reduce the cholesterol, use 2 whole eggs and 4 egg whites instead of the fat-free egg product.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
820mg
34%
Potassium
300mg
8%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
11%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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