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Spinach Pasta Bake

A super healthy spinach favorite perfect for your diet and the family's.

Yield: 8 Servings


  • 1- 7 oz. package elbow macaroni, cooked and drained
  • 1- 10 oz. package frozen chopped spinach, thawed and squeezed dry
  • 1- 4 oz. can sliced mushrooms, drained
  • 1 cup Reduced Fat Bisquick
  • 1 3/4 cups skim milk
  • 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)
  • 2/3 cup grated Parmesan cheese
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 2/3 cup reduced-fat Cheddar cheese, shredded


  1. Heat oven to 375 degrees F
  2. Spray an 11 x 7-inch baking pan with cooking spray
  3. Stir together macaroni, spinach and mushrooms
  4. Spread the mixture in the pan
  5. Beat the remaining ingredients except the Cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth
  6. Stir the Cheddar cheese into the egg mixture
  7. Pour over the spinach mixture in the pan
  8. Bake uncovered for 40 - 45 minutes or until golden brown

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(Page 1 of 1, 2 total comments)



Liked it but it was a little dry - next time I would reduce the bisquick slightly or up the milk. Had a good, mild flavor - my 7 year old and hubby both liked it.

posted Mar 1st, 2010 7:50 pm


Seven ounces of pasta feeds EIGHT people? No wonder you lose weight.


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