Spinach and pasta bake
Preparation time: 1 hr and 10 min
1 package (7 oz) elbow macaroni (2 1/2 cups)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (4.5 oz) sliced mushrooms, drained
1 cup Bisquick Heart Smart mix
1 3/4 cups fat-free (skim) milk
1 1/4 cups fat-free egg product
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup shredded reduced-fat Cheddar cheese
1. Heat oven to 375 F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook macaroni as directed on package, omitting salt and oil and using minimum cook time; drain.
2. In large bowl, stir together macaroni, spinach and mushrooms; spread in baking dish.
3. In medium bowl, beat Bisquick mix, milk, egg product, Parmesan cheese, salt, pepper and nutmeg with whisk or egg beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over macaroni mixture.
4. Bake uncovered 40 to 45 minutes or until golden brown.