Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 lb elbow macaroni
- 15 ounce fat-free ricotta cheese
- 1 3/4 c. skim lowfat milk
- 1/2 c. Egg Beaters(r) 99% egg substitute
- 2 tsp brown mustard
- 1 tsp Tabasco sauce (1 to 2)
- 1/2 tsp salt
- 1/4 tsp grnd pepper
- 8 ounce shredded low fat cheddar cheese
- 2 c. spinach leaves torn
- 1/4 c. fat-free Parmesan cheese
- 1/4 c. fine bread crumbs
- 1 tsp paprika
Инструкции
- Preheat oven to 375F. Spray a 9 X 13 or possibly 3 qt baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or possibly blender, mix ricotta cheese, lowfat milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
- Process till smooth. Drain macaroni, return to pot and add in shredded cheddar and spinach. Stir till cheese melts and spinach wilts. Stir in ricotta mix and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle proportionately over macaroni and cheese. Bake at 375F for 25 min. Serve warm.
- NOTES : Kristin: Use Healthy Choice 94% reduced fat shredded cheddar cheese.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 79 | 27% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 370mg | 15% |
| Potassium 266mg | 8% |
| Total Carbs 33.9g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.31g | 2% |
| Protein 17.82g | 29% |
