Double Spinach Bake

• 8 ounces spinach fettuccini noodles, uncooked
• 1 cup fresh mushrooms, sliced
• 1 tablespoon butter
• 1 green onion, finely chopped (with top)
• 2 garlic cloves, minced
• herbs, of your choice (optional)
• 4 -5 cups fresh spinach, coarsely chopped
• 1 tablespoon water
• 1 (15 ounce) container ricotta cheese
• 14 cup low-fat milk
• 1 egg
• 12 teaspoon freshly grated nutmeg
• fresh ground black pepper
• salt
• 14 cup parmesan cheese

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions.
3. Drain; set aside.
4. Melt 1 tablespoons butter in a nonstick skillet.
5. Add mushrooms, green onion, and garlic.
6. Cook and stir over medium heat until mushrooms are softened.
7. Add spinach and water.
8. Cover; cook until spinach is wilted, about 3 minutes.
9. Add salt and pepper to taste.
10. Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl.
11. Gently stir in noodles and vegetables; toss to coat evenly.
12. Lightly coat a shallow 1 1/2 quart casserole with nonstick cooking spray.
13. Spread noodle mixture in casserole.
14. Sprinkle with parmesan cheese.
15. Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

noodles, fresh mushrooms, butter, green onion, garlic, herbs, fresh spinach, water, ricotta cheese, lowfat milk, egg, nutmeg, fresh ground black pepper, salt, parmesan cheese

Taken from www.food.com/recipe/double-spinach-bake-471905 (may not work)