Spinach and Pasta Casserole

There is nothing I enjoy more than a rich, creamy casserole.  This one is so delicious you won’t believe that it isn’t going to kill your diet.  Remember the importance of portion control, however.  The creamy richness of the cheese with the taste of fresh spinach is truly fabulous.  If you like a cheesy casserole you have to try this.  It is comfort food at its best. 

Spinach and Pasta Casserole

1 tablespoon light butter

2 tablespoon flour

1 cup 2% milk

½ cup canned fate-free chicken broth

2 cups ziti pasta, cooked

2 cups fresh spinach

1 cup part-skim ricotta cheese

1 cup shredded  part-skim Mozzarella cheese

¼ cup egg substitute

½ teaspoon garlic powder

3 tablespoons grated Parmesan cheese, divided

Preheat oven to 350 degrees.   Spray a 2-quart casserole dish with nonstick vegetable spray.  Set aside.

Cook pasta according to package directions.  Drain.  Set aside.

In a saucepan, melt butter over high heat; sprinkle with flour and stir quickly to combine.  Continuing to stir, cook for 30 seconds.  Gradually stir in milk and chicken broth.  Reduce heat to medium high and cook, stirring constantly, until mixture thickens slightly, about 3 minutes.  Add the cooked pasta and spinach and stir to combine.  Set aside.

In a medium bowl, combine ricotta cheese, Mozzarella cheese, egg substitute, garlic powder, and 2 tablespoons Parmesan cheese.  Add to spinach mixture and stir to combine.

Pour into the prepared casserole dish and sprinkle with remaining Parmesan cheese.  Bake for 20 to 25 minutes.

Serves 6.

Weight Watchers PointsPlus = 7 points  

Adapted from Cooks.com