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Spinach Pasta Bake
Source: dLife

A cheesy casserole of pasta, spinach, and jalapeno.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 264.9
Total Carbs 33.5 g
Dietary Fiber 9.6 g
Sugars 6.1 g
Total Fat 6.4 g
Saturated Fat 2.6 g
Unsaturated Fat 0.6 g
Potassium 450.0 mg
Protein 22.6 g
Sodium 364.0 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1/2 Fruits , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 cup  fresh mushrooms
1 each  medium onions
1 each  whole jalapeno pepper
1 cup  Cheese, ricotta, fat free
0.3333 cup  low sodium parmesan cheese
0 1/4 cup  fat free milk
20 oz  chopped frozen spinach
0 3/4 tsp  ground nutmeg
1 pinch  salt
1 pinch  black pepper
1 each  eggs
2 cup  Pasta, macaroni, enriched, cooked
2 oz  reduced fat Monterey Jack cheese
  1. Preheat oven to 350 degrees F.
  2. Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, onions, and chili for 3 to 5 minutes or until mushrooms are golden.
  3. Mix together ricotta, Parmesan, milk, spinach, cooked vegetables, and nutmeg in a large bowl. Sprinkle with salt and pepper. Add egg.
  4. Pour half the macaroni into a lightly coated 2 quart casserole dish. Spoon half the ricotta mixture on top. Make one more layer, ending with ricotta. Top with Monterey Jack cheese.
  5. Bake 20 to 30 minutes or until warmed through and cheese is melted.

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