Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!newsfeed.cwix.com!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Spinach & Pasta Bake Followup-To: rec.food.cooking Date: 29 Feb 2000 13:21:10 GMT Organization: attcanada.net Lines: 28 Approved: phill@rt66.com Message-ID: <076f01a91378$c2f0e800$05a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39975 Diabetic, Low-Fat Spinach & Pasta Bake From; BH Center 1 cup fat-free ricotta cheese 1 Tbsp. Parmesan cheese 2 tsp. parsley flakes 4 oz. low-fat mozzarella cheese 3 cups reduced calorie tomato sauce 5 cups pasta noodles (rotini, rigatoni, mostacolli) 1 cup raw spinach Cook noodles until slightly under done. In a small bowl mix ricotta cheese, Parmesan cheese and parsley flakes. In an oven safe dish layer pasta, cheese, spinach and sauce until all ingredients are used. Save a small amount of mozzarella cheese to sprinkle on the top. Layer ingredients 2 to 3 times depending on the size of the dish. Top with mozzarella cheese. Bake at 375 for 35 to 40 minutes. Makes 8 one cup servings. Calories 126 Fat 2 g Carbs 18 g Sodium 291 mg Fiber 1.2 g. Diabetic Exchange: 1 meat (medium) + 1 carbohydrate. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.