PREP: 35 minutes BAKE: 30 minutes STAND: 5 minutes OVEN: 350°F MAKES 6 servings
• 8 ounces dried elbow macaroni
• 2 eggs, lightly beaten
• 1⁄4 teaspoon salt
• 3 cups fresh spinach leaves, torn
• 3 tablespoons butter
• 1⁄2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 8-ounce can tomato sauce
• 1 cup frozen whole kernel corn
• 1 cup cubed cooked potato
• 3⁄4 teaspoon dried mint, crushed
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground black pepper
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon ground nutmeg
• 2 cups milk
1. Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook macaroni according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine eggs and 1⁄4 teaspoon salt; stir in cooked macaroni. Transfer mixture to the prepared baking dish. Top with spinach.
2. In a large skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, corn, potato, mint, oregano, 1⁄4 teaspoon salt, cinnamon, and pepper; heat through. Spoon potato mixture over spinach layer.
3. In a medium saucepan heat the remaining 2 tablespoons butter over medium heat. Stir in flour and nutmeg. Gradually stir in milk. Cook and stir until thickened and bubbly. Pour over potato mixture.
4. Bake, uncovered, about 30 minutes or until heated through. Let stand for 5 minutes before serving.
PER SERVING: 343 cal., 10 g total fat (5 g sat. fat), 93 mg chol., 488 mg sodium, 51 g carb., 3 g fiber, 12 g pro.
