|
A lasagna type oven baked casserole, that doesn't take all day to make. You can used fresh or frozen spinach or
Swiss Chard. Fresh spinach or chard should be chopped into small pieces. If frozen is used, thaw first and then
squeeze out the excess water. By using unsalted spaghetti sauce, you will trim off about 700 mg of sodium per serving.
Ingredients:
1 10 oz pkg frozen and thawed spinach or chard (or a quart size bag out of your freezer) OR 1 colander full of fresh
1 3/4 cup 1% low fat cottage cheese or part skim ricotta
1 egg, slightly beaten OR 1/4 cup egg substitute
1/4 cup grated Parmesan cheese
1 cup shredded part skim Mozzarella cheese, divided
2 Tbsp dried parsley or Italian Seasoning blend
fresh ground black pepper, to taste
1 pkg (7 ounces) small or medium shells, uncooked
3 cups spaghetti sauce, divided
Procedure:
Cook pasta according to package direction, drain and rinse. Toss hot pasta with 2 1/2 cups of spaghetti sauce.
Set aside. Combine spinach, cottage cheese or ricotta, egg, Parmesan, 2/3 cup Mozzarella, parsley or seasoning
and pepper, mixing well. Set aside. Spray inside of a 12x8 inch baking pan with baking spray and preheat oven
to 350 F. Spread half of the pasta mixture in the bottom of the pan, layer the spinach mixture evenly over top, cover
with remaining pasta mixture. Spread the remaining sauce over top. Sprinkle remaing Mozzarella and additional
Parmesan, if desired, over top and bake for 35 to 40 minutes, or until hot and bubbly.
Serving Size: 1/4 of recipe, if made with salted spaghetti sauce, contains approximately
354 calories, 21 g protein, 18 g fat (6 g saturated), 44 g carbohydrate, 1530 mg sodium, 112 mg cholesterol
Prepared with unsalted spghetti sauce contains only about 800 mg sodium. All the rest of the sodium comes from the cheeses.
Diabetic Exchanges - 3 protein/meat, 3 fat, 3 bread/starch
4 servings
|
