Spinach Pasta Bake

Spinach Pasta Bake

1 7oz package elbow macaroni, cooked and drained
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 4oz can sliced mushrooms, drained
1 cup Reduced Fat Bisquick
1 3/4 cups skim milk
1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)
2/3 cup grated Parmesan cheese
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. ground nutmeg
2/3 cup reduced-fat cheddar cheese, shredded

Heat oven to 375. Spray an 11×7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms and spread the mixture in the pan. Beat the remaining ingredients except cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until golden brown.

8 servings, 4.5 POINTS each