Pasta Bake With Spinach and Ricotta

(Health eNews)
6 oz. whole-grain rotini pasta (cooked according to package directions)
1 ¾ cup ready-made marinara sauce
10 oz. package frozen spinach (thawed and squeezed dry)
1 ½ cup nonfat ricotta cheese
¼ cup plus
2 Tablespoons grated Parmesan cheese
¼ cup fat-free egg substitute
¼ teaspoon ground black pepper
1/8 tsp. ground nutmeg

Preheat the oven to 350 degrees F. Coat four 16 oz. ramekins with cooking spray. Toss the pasta with ¼ C of the sauce and divide among the ramekins. Set aside. Place the drained spinach, ricotta, ¼ C of the Parmesan cheese, egg substitute, pepper and nutmeg in a medium-size bowl, and stir to mix well. Spread one fourth of the mixture over the pasta in each ramekin, followed by one fourth of the remaining sauce. Sprinkle some of the remaining Parmesan cheese over the sauce layer in each ramekin. Place the ramekins on a large baking sheet. Bake uncovered for about 30 minutes or until thoroughly heated, with the tops beginning to brown. Remove from the oven and let sit for 10 minutes before serving hot.

Serves 4: Nutritional Info Per Serving :
268 Calories
35g carbohydrate
7g fiber
3.7g fat
1.9g saturated fat
15 mg cholesterol
25g protein
441mg sodium
530mg calcium
462mg potassium
Diabetic exchanges: 1 ½ starch; 2 vegetable; 2 lean meat.