Spinach casserole w/ ricotta and pasta
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 240 min | Yield: 6 servings |
Baked spinach, cheese, noodle casserole.
Ingredients
- 1 1/6 cups Spinach, chopped
- 15 oz Ricotta Cheese
- 15 oz Farfalle
- 1 cup Red Bell Peppers
- 2 tbsp Buttery Spread
- 3 tbsp Whole Wheat Flour
- 3 tbsp Dijon Mustard
- 2 1/2 cups 1% Milk
- 2 oz Parmesan Cheese
Directions
Slow Cooker recipe (we use a 6 qt):
Also
1/4 tsp. nutmeg
1 tsp. salt
1/2 tsp black pepper
Make roux with flour and Smart Balance. Add milk and whisk. Add ricotta and spinach, bell pepper, mustard, nutmeg, salt, and black pepper. Spray slow cooker with cooking spray. Dump in uncooked noodles and cover with spinach mixture. Cook on high 2-4 hours.
I find this need stirring or lower heat for whole wheat noodles.