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 11x7 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