Pasta Dishes : Meatless Last Updated: Apr 9th, 2009 - 18:51:48 Pasta Bake with Spinach & Ricotta By Sandra Woodruff  Printer friendly page Yield: 4 servings 6 ounces whole grain rotini pasta, cooked according to package directions and drained 1 3/4 cups ready-made marinara sauce, divided 10-ounce package frozen spinach, thawed and squeezed dry 1 1/2 cups nonfat or part-skim ricotta cheese 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided 1/4 cup fat-free egg substitute 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1. Preheat the oven to 350 degrees F. 2. Coat four 16-ounce ramekins with cooking spray. Toss the pasta with 1/4 cup of the sauce and divide among the ramekins. Set aside. 3. Place the drained spinach, ricotta, 1/4 cup of the Parmesan cheese, egg substitute, pepper, and nutmeg in a medium-size bowl and stir to mix well. Spread one-fourth of the spinach mixture over the pasta in each ramekin, followed by one-fourth of the remaining sauce. Sprinkle some of the remaining Parmesan cheese over the sauce layer in each ramekin. 4. Place the ramekins on a large baking sheet and bake uncovered for about 30 minutes, or until heated thorough and the tops begin to brown. Remove from the oven and let sit for 10 minutes before serving hot. Nutritional Facts (Per Serving) Calories: 268 Carbohydrates: 36 g Fiber: 7 g Fat: 3.7 g Sat. Fat: 1.9 g Cholesterol: 15 mg Protein: 25 g Sodium: 441 mg Calcium: 530 mg Potassium: 462 mg GI rating: low Diabetic Exchanges: 1 1/2 starch, 2 vegetable, 2 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page