Spinach and Pasta Bake

From www.bisquick.com

4.5 Points Per Serving

If you'd rather use regular eggs but want to reduce the cholesterol, use 2 whole eggs and 4 egg whites instead of the fat-free cholesterol-free egg product.

1 package (7 ounces) elbow macaroni (2 cups), cooked and drained

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 can (4 ounces) sliced mushrooms, drained

1 cup Bisquick® Reduced Fat baking mix

1 3/4 cups fat-free (skim) milk

1 1/4 cups fat-free cholesterol-free egg product

2/3 cup grated Parmesan cheese (could use the low fat kind)

1 teaspoon salt

3/4 teaspoon pepper

1/4 teaspoon ground nutmeg

2/3 cup reduced-fat shredded Cheddar cheese

1. Heat oven to 375º. Grease rectangular baking dish, 11x7x1 1/2inches. Stir together macaroni, spinach and mushrooms; spread in dish. 2. Beat remaining ingredients except Cheddar cheese in large bowl with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture. 3. Bake uncovered 40 to 45 minutes or until golden brown.

Makes 8 servings

1 Serving: 230 calories (35 calories from fat); 4 g fat (2 g saturated); 10 mg cholesterol; 800 mg sodium; 35 g carbohydrate (3 g dietary fiber); 16 g protein.

WW Points: 4.5 per serving

High Altitude (3500-6500 ft.): No changes.

Shared by: Cheree