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This recipe for SPINACH FETTUCCINE BAKE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Wednesday, March 25, 2009


8 ounces fettuccine noodles
1 cup sliced mushrooms
1 green onion, finely chopped
2 cloves garlic, minced
1 10oz pkg frozen spinach, thawed & drained
1 15oz container ricotta cheese
1/4 cup milk
1 egg
1/2 tsp ground nutmeg
1/2 tsp black pepper
1/4 cup shredded Swiss cheese

Preheat oven to 350. Cook fettuccine in boiling water. Drain and set aside. In a medium skillet, heat 1 Tbsp olive oil. Add mushrooms, green onion and garlic. Cook over medium heat until mushrooms are softened. Add the spinach and cook about 3 minutes.
Combine ricotta cheese, milk, egg, nutmeg and pepper in a large bowl. Stir in noodles and mushroom mixture, tossing to coat evenly.
Lightly grease a shallow 1-1/2 quart casserole. Spread mixture evenly and sprinkle with grated cheese.
Bake 25 to 30 minutes, until a knife inserted in center comes out clean.

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