INGREDIENTS

500g elbow macaroni
420 g. low fat ricotta cheese
1 ¾ cups skim milk
½ cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
½ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
¼ cup grated Parmesan cheese
¼ cup fine bread crumbs
1 teaspoon paprika

METHOD

Preheat oven to 190 degrees. Spray dish with
nonstick spray oil. Cook macaroni according
to package directions.
Meanwhile, in a food processor or blender,
mix ricotta cheese,
milk, egg substitute, mustard, Tabasco
sauce, salt and pepper.
Process until smooth. Drain macaroni, return
to pot and add
shredded cheddar and spinach. Stir until
cheese melts and spinach
wilts. Stir in ricotta mixture and scrape
into prepared baking
dish. In a small bowl, combine Parmesan
cheese, bread crumbs,
and paprika. Sprinkle evenly over macaroni
and cheese. Bake at
190 degrees for 25 minutes. Serve hot.

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