SPINACH FETTUCCINE BAKE Recipe

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This recipe for SPINACH FETTUCCINE BAKE is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Casseroles & Pasta

Ingredients:	Ingredients: 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

Directions:	Directions: Preheat oven to 350º. 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.

Number Of Servings:	Number Of Servings: four

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SPINACH FETTUCCINE BAKE Recipe

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