Very flavorful spinach cheese casserole.
- 8 oz penne or rotini pasta, uncooked
- 1 10-oz. box frozen cut-leaf or chopped spinach
- ⅓ cup feta cheese, crumbled
- ½ tsp Mrs Dash Original Seasoning blend
- 1½ tsp dried dill weed
- 3 oz ricotta cheese or cottage cheese
- 2 oz part-skim mozzarella, shredded
- Preheat oven to 400 degrees. Using olive oil or cooking spray, lightly oil the bottom and sides of a casserole dish.
- Cook pasta for half of time listed on the label omitting salt. At the end of the pasta cooking, add spinach and stir. Remove from heat, reserve ½ cup cooking water, then drain.
- Combine feta, dill, cottage cheese (or ricotta), and Mrs Dash Original Seasoning blend. Combine penne and spinach with the cheese mixture and reserved cooking water. Spread evenly in the casserole dish, and top with the mozzarella.
- Cover and bake in the preheated oven for 25 minutes. Then uncover and bake 10 minutes more
Our sodium estimates assume that you use ricotta cheese instead of cottage cheese in this recipe.
Note that sodium percentages depend on which daily reference you use. The estimated 130 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
