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“I used fresh spinach instead of frozen and substituted Philadelphia Cooking Cream because I didn't have ricotta. Overall, this is terrific, and you won't be disappointed. Recipe courtesy of 2008 Taste of Home Annual Recipes.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions. Rinse in cold water and drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup parmesan cheese, garlic, basil, pepper, and nutmeg. Combine mozzarella cheese and remaining parmesan cheese.
  2. In a 13x9x2 inch baking dish coated with nonstick cooking spray, layer 3 noodles, 3/4 cup tomato sauce, 1 cup spinach mixture, and 3/4 cup cheese mixture. Repeat layers three times.
  3. Bake at 375 uncovered for 45 to 50 minutes or until bubbly. Let stand for 10 to 15 minutes before cutting.

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