Ricotta Mac & Cheese with Spinach and Marinara

Estimated reading time: 3 minutes

I really like posting recipes that may at first seem incompatible with diabetes. What fits that idea better than pasta? Here you go… Ricotta Mac & Cheese with Spinach and Marinara. Thanks, fellow registered dietitian nutritionist, Lauren O’Conner.

Well, you are in for another treat today as I share a recipe from a fellow dietitian, Lauren O’Connor. This recipe comes from her latest book titled “Healthy Cooking For One Cookbook.” I love the theme of this book because I know there are many people out there cooking for one or two and these recipes are a perfect match.

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Preparing Ricotta Mac -N-Cheese with Spinach and Marinara

Here is what you will need:

For the mac-n-cheese:

• 1 cup cooked macaroni elbows
• ½ cup low sodium marinara sauce
• ½ teaspoon garlic powder, divided
• ¼ teaspoon Tuscan seasoning or Italian seasoning
• ¼ cup non-fat ricotta
• 2 tablespoons finely chopped fresh basil or scallion greens
• 2 cups baby spinach.

For the Light Bechamel sauce you will need:

• ¾ cup low-fat milk
• 1 Tablespoon whole wheat flour
• 1 Tablespoon grated parmesan cheese
• 1/8 teaspoon garlic powder
• a pinch of sea salt
• 1 Tablespoon freshly squeezed lemon juice (optional)
• pinch of red pepper flakes (optional)

Ok, let’s get cooking.

Step 1: In a medium skillet, combine the cooked macaroni, marinara, ¼ teaspoon garlic powder, and Italian seasoning on medium heat.

Step 2: Stir and cook for about 5 minutes, until thoroughly warm.

Step 3: In the meantime, in a small bowl, combine the ricotta, basil, and remaining ¼ teaspoon of garlic powder.

Step 5: Then add the ricotta mixture to the skillet in small dollops, do not stir or mix.

Step 6: Next, add the spinach and cover the skillet, and heat for about 1 minute until the spinach begins to wilt. Remove pan from heat.

Step 7: Now we will make the bechamel sauce by heating the milk in a small saucepan on medium heat.

Step 8: Next, whisk in the flour, parmesan, garlic powder, and salt and whisk constantly until it boils for about 1-2 minutes.

Step 9: Remove the pan from the heat and stir in the lemon juice.

Step 10: Okay, divide the macaroni mixture into two serving bowls, pour an equal amount of bechamel sauce, and sprinkle the red pepper flakes over the two servings.

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Storing

You can also place this recipe in a storage container with a sealable lid to heat and serve at a later date. This recipe can stay in the refrigerator for 4 days.

This recipe makes two servings, and each serving contains 36 grams of carb, 3 grams of fiber, 16 grams of protein, 8 grams of fat, 357 milligrams of sodium, and 291 calories.

I love that this dish can be served immediately or stored for later so you can choose to have your meal pre-pepped.

Again, thanks to Lauren for letting me share this recipe with you.

Until next time, cheers to your health.

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