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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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spinach and cheese Ingredients:
225 g noodles, spinach flavour |
1 tablespoon olive oil |
70 g mushroom slices |
1 spring onion, finely chopped |
150 g fresh spinach, coarsely chopped |
1 tablespoon water |
425 g ricotta cheese |
1/4 cup whipping cream |
1 egg |
1/2 teaspoon ground nutmeg |
1/2 teaspoon black pepper |
50 g swiss cheese, shredded |
Directions:
1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Heat oil in medium skillet over medium heat. Add mushrooms, green onion and garlic. Cook and stir until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
3. Combine ricotta cheese, cream, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Grease 1-1/2-quart casserole. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
5. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
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