An impressive side dish for entertaining or special family meals. The casserole can be assembled several hours in advance and refrigerated.
10 side-dish servings
3 tablespoons unseasoned dry bread crumbs
1 package (1.8 ounces) white sauce mix
2¼ cups fat-free milk
1½ cups (6 ounces) shredded reduced-fat Italian 6-cheese blend, divided
12 ounces spinach fettuccine, cooked
1 package (10 ounces) frozen chopped spinach, thawed, well drained
1 cup fat-free cottage cheese
½ cup roasted red peppers, drained
1. Coat side and bottom of greased 9-inch springform pan with bread crumbs. Make white sauce mix in large saucepan according to package directions, using milk; stir in ½ cup shredded cheese and fettuccine; spoon ½ the mixture into prepared pan. Top with combined spinach, ½ cup shredded cheese and cottage cheese; top with red peppers and remaining pasta mixture. Bake, uncovered, at 350 degrees until golden, 55 to 60 minutes, sprinkling with remaining ½ cup shredded cheese during last 10 minutes of baking time. Let stand 10 minutes; loosen side of pan with sharp knife and remove. Cut into wedges.
Per Serving:
Calories: 190
% of calories from fat: 14
Fat (gm): 2.9
Saturated fat (gm): 1.2
Cholesterol (mg): 43.1
Sodium (mg): 399
Protein (gm): 14.4
Carbohydrate (gm): 26.4
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 1.5
Meat: 1.0
Fat: 0.0