Spinach Bake

• 1 cup fresh mushroom slices
• 1 green onion with top, finely chopped
• 1 clove garlic, minced
• 4 to 5 cups of spinach coarsely chopped OR 1package(10ounces)frozen spinach, thawed and drained
• 1 tablespoon of water
• 1 container (15 ounces) nonfat ricotta cheese
• 1/4 cup skim milk
• 1 egg
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 8 ounces spinach fettuccine, cooked and drained
• 1/4 cup (1 ounce) shredded reduced fat Swiss cheese

1. Preheat oven to 350F. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onions and garlic.cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
2. Combine ricotta cheese, milk, egg, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables ; toss to coat evenly. Lightly coat shallow 1 1/2 quart casserole with non-stick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese. Bake 25-30 minutes or until knife inserted halfway to center comes out clean

mushroom slices, green onion, clove garlic, water, nonfat ricotta cheese, milk, egg, ground nutmeg, black pepper, spinach fettuccine, swiss cheese

Taken from www.epicurious.com/recipes/member/views/spinach-bake-50131936 (may not work)