Westy made this great-tasting, meatless version of the popular Greek dish low in fat by using just a little margarine or butter and fat-free milk.
Servings
6 servings
Ingredients
Nonstick cooking spray
8 ounces dried penne pasta or elbow macaroni
1/2 cup refrigerated or frozen egg product, thawed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups fresh spinach leaves
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon chicken broth or water
4 teaspoons margarine or butter
1 8-ounce can tomato sauce
1 cup loose-pack frozen whole kernel corn
1 cup cubed, cooked potatoes
3/4 teaspoon dried mint, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/4 cup grated Parmesan cheese (1 ounce)
1/4 teaspoon ground nutmeg
Instructions
1. Coat a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain, reserving hot water. Rinse pasta with cold water; drain.
2. In a large bowl combine cooked pasta, egg product, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared dish. Add spinach to reserved cooking water; let stand for 2 minutes or until wilted. Drain; arrange over pasta mixture.
3. In a large nonstick skillet cook onion and garlic in the broth or water and 1 teaspoon of the margarine or butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
4. In a saucepan melt remaining margarine or butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon nutmeg. Spread over vegetable mixture.
5. Bake, uncovered, in a 350 degree F oven about 35 minutes or until top is firm. Let stand 5 minutes before serving. Makes 6 servings.
Nutrition Info
Calories : 321
Protein (g) : 14
Carbohydrate (g) : 54
Total fat (g) : 6
Cholesterol (mg) : 5
Saturated Fat (g) : 2
Fiber (g) : 3
Vitamin A (DV%) : 288.465324
Vitamin C (DV%) : 15.352506
Sodium (mg) : 602
Calcium (DV%) : 187
Iron (DV%) : 22
Source
Better Homes and Gardens 1/1/1999 Prize Tested Recipes p

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