Tuscan Casserole

To make this a main course, it's really only 4 servings (6 points each) and then I'd also cube up some chicken and add that. Not sure of the points there, but it would be under 10, depending on how much chicken you mixed in. Also, I'd mash the beans slightly.

Tuscan Casserole Weight Watchers Recipe

Course: light meals
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 35 min
Level of Difficulty: Easy

This is a delicious, low-calorie brunch or vegetable dish. Any dark green, such as kale or escarole, can be substituted for spinach.

Ingredients


15 1/2 oz canned cannellini beans, rinsed and drained 10 oz chopped frozen spinach, thawed
3/4 cup(s) part-skim ricotta cheese 1/4 cup(s) regular egg substitute
1 1/2 tsp table salt
1/2 tsp black pepper
2 tsp olive oil 1 medium onion(s), chopped
2 clove(s) (medium) garlic clove(s), chopped 8 oz mushroom(s), sliced 3 slice(s) reduced-calorie bread, torn in small pieces
2 Tbsp grated Parmesan cheese Instructions

• Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
• In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
• Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.