Italian Macaroni and Cheese

Here is a terrific and easy recipe for mac and cheese that will knock your socks off!  The secret is jarred light alfredo sauce.  Shhhh.....don't tell your friends.  I won't!  This dish is packed with spinach too and would make a great meatless Monday dish or a great side for any meat dish!  I served it with turkey meatloaf (recipe coming later this week.)  Comfort food at it's finest and low cal too!  Enjoy!

Italian Macaroni and Cheese (adapted from skinnykitchen.com)

3/4 c. jarred light alfredo sauce
2 T. vegetable broth
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 c. fat free ricotta cheese
1/4 c. skim milk
1 T. unsalted butter, melted
1 clove garlic, minced
8 oz. whole wheat pasta, cooked according to package directions
1/4 t. dried basil
1 t. salt
1/2 t. pepper
1 large egg, beaten
1/2 c. reduced fat mozzarella cheese, shredded

Preheat the oven to 400.  Spray a 9X9" baking dish with cooking spray and set aside.  In a large bowl whisk together the alfredo sauce, broth, spinach, ricotta, milk, butter and garlic.  Add the pasta and stir well to combine.  Stir in the basil, salt, pepper and egg.  

Transfer the pasta to the baking dish and sprinkle the top with the mozzarella cheese.  Bake for 25 minutes or until golden brown.  Allow to sit for 10 minutes before cutting and serving.

6 servings (269 calories each serving) according to my calculator on loseit.com