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Categories:
whole wheat macaroni whole wheat breadcrumbs butter paprika nonfat milk flour Cheddar cheese cottage cheese nutmeg salt pepper fresh spinach tomatoes Parmesan cheese
Viewed: 119 - Published at: 6 years agoIngredients
- 8 ounces whole wheat macaroni
- 2 tablespoons dry whole wheat breadcrumbs
- 1 teaspoon butter
- 14 teaspoon paprika
- 1 34 cups nonfat milk
- 3 tablespoons flour
- 2 cups shredded low-fat cheddar cheese
- 1 cup low fat cottage cheese
- 1 pinch nutmeg
- 12 teaspoon salt
- 18 teaspoon pepper
- 6 cups shredded fresh spinach
- 1 12 cups canned diced tomatoes with juice
- 2 tablespoons parmesan cheese
Method
- Preheat oven to 375.
- Lightly coat a 9 X 13 dish with cooking spray.
- Cook pasta, drain.
- Mix next 3 together.
- Heat 1 1/2 cups milk until steaming.
- Which remaining milk with the flour till smooth and add to hot milk and cook until thickened.
- About 3-7 minutes.
- Add cheese to the sauce and stir.
- Stir in cottage cheese, Parmesan, nutmeg and salt and pepper.
- Stir in pasta.
- Spread half into baking dish.
- Place the spinach evenly on top then the diced tomatoes.
- Spread remaining pasta over the top and sprinkle with bread crumbs.
