Italian Pasta and Spinach Casserole

from Kasha and Byron Abbott, Miami FL

This is a recipe that Land O'Lakes developed to introduce its lower-fat sour cream. I usually halve the recipe, using an entire package of spinach and omit the egg.  It's a snap if you have leftover pasta in the refrigerator. Add garlic bread and a green salad for a fast supper.

2 c. (8 oz) shredded part-skim mozzarella cheese
1 c. lower-fat sour cream
1 egg
1 tsp. garlic salt
1 10-oz package frozen spinach, thawed and drained well
8 oz dry pasta, cooked and drained
2 c. prepared spaghetti sauce

In a large bowl, stir together mozzarella, sour cream, egg, garlic salt and spinach. Stir in pasta. Pour mixture into a 13- by 9-inch baking dish sprayed with non-stick coating and smooth top. Spread with spaghetti sauce. Makes 12 servings.

In a microwave oven: Cover with plastic wrap and microwave on high until heated through, about 10 minutes.

In a conventional oven: Bake uncovered at 350F for 30 to 40 minutes.

Nutritional information per serving: 236 calories; 9 grams protein; 23 grams carboydrate; 12 grams fat; 46% of calories as fat; 0.5 grams fiber; 28 mg cholesterol; 522 mg sodium.