Adapted from Eating Well
3T plain bread crumbs
1t olive oil
10oz bag of fresh baby spinach
1 3/4 cups skim milk, divided
3 ounces extra sharp natural cheddar cheese, grated
3 ounces part-skim mozzarella cheese, grated
1/2 cup fat-free ricotta cheese
salt, pepper and garlic powder to taste
8oz (2 cups) whole wheat penne, macaroni or rotini
Boil water for pasta and preheat oven to 450. Spray a small baking dish with cooking spray (I think you could use a round cake pan; I used the smallest dish I have – I think it’s 8 X 6 or something). Grate cheeses. In a bowl, mix bread crumbs, oil and paprika. Sautee spinach with cooking spray over low heat. Heat 1 1/2 cups milk in a sauce pan over medium-high heat until it starts to steam. Whisk the remaining 1/4 cup milk with the flour in a small bowl until there are no lumps. Add to the hot milk and whisk constantly for about 2 minutes until the sauce thickens. Remove from heat and stir in most of the cheese, the ricotta, nutmeg, salt, garlic powder and pepper.
Cook the pasta until not quite tender, about four minutes. Drain and add to the cheese sauce. Add spinach, mix well and spread into the baking dish. Top with the remaining cheese and sprinkle with the bread crumb mixture. Bake until golden brown, about 20 minutes. Makes four VERY filling servings (I really think it could serve five or even six people with a salad).
Nutrition: 434 calories / 13g fat / 7g saturated fat / 58g carbohydrates / 8g fiber / 27g protein