15 oz. tub low-fat ricotta cheese 1 1/4 cups skim milk 1/2 cup egg substitute 2 tsp. brown mustard 1 1/2 tsp. hot sauce 1/2 tsp. salt 1/4 tsp. black pepper 1 lb. bag elbow macaroni - prepared as directed 2 cups shredded low-fat cheddar cheese 2 cups torn spinach 1/4 cup grated Parmesan cheese - low-fat okay 1/4 cup dry bread crumbs 1 tsp. paprika
-Spray a 9" X 13" or 3 quart baking dish with non-stick cooking spray. -In a food processor or blender, mix ricotta, milk, egg substitute, mustard, hot sauce, salt, and pepper. Process until smooth. -In a saucepan over low heat, stir together cooked macaroni, cheddar, and spinach until cheese melts and spinach wilts. -Stir ricotta mixture into macaroni mixture, then scrape into prepared baking dish. -In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. -Bake in a 375 degree oven for 25 minutes. NOTES : Low Fat!
