3 Cheese Spinach Fettuccine Bake
This is very rich, but very easy and elegant. You can cut down on the calories by subsituting low fat and fat free items."You add the chicken broth in with the other veggies. If you would like it with more flavor, you can add more salt or butter or wine. I have high Cholesterol so I use less butter and salt." - guitarmom
Yield: 6 Servings Ready in 1 hours
175 people trying soon
Verified by stevemur
|8 ouncesuncooked fettuccine noodles|
|1 cupfresh mushrooms; sliced|
|1 green onion; finely chopped|
|3 cloveGarlic; minced|
|2 tablespoon ofButter|
|1 frozen spinach; (10 ounces), thawed and drained|
|1 tablespoonwater or chicken broth|
|1 15-oz containerricotta cheese|
|0.5 teaspoonground nutmeg|
|0.25 teaspoonblack pepper|
|0.25 cupSwiss cheese; (1 ounce), shredded|
|0.25 cupParmesan cheese|
3 Cheese Spinach Fettuccine Bake Preparation
Preheat oven to 350
Cook noodles according to package directions, with a little salt. Drain; set aside.
Heat butter in large skillet.
Add mushrooms, green onion and garlic, little salt; cook and stir over medium heat until mushrooms are softened.
Add spinach; cover and cook about 1 minutes.
Combine ricotta cheese, milk, egg, nutmeg and black pepper and some salt in large bowl.
Gently stir in noodles and vegetables; toss to coat evenly.
Lightly coat shallow 1-1/2-quart casserole with nonstick cooking spray.
Spread noodle mixture in casserole.
Sprinkle with Swiss cheese.
Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
Top with Parmesan cheese.
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