1 tablespoon margarine
1 tablespoon all-purpose flour
1/2 cup milk, skim
1/4 cup low sodium chicken broth
2 1/4 ounces pasta — cooked
1/2 cup cooked chopped spinach — well drained
1/2 cup ricotta cheese, part skim milk
1 1/2 ounces shredded mozzarella cheese — divided
1/4 cup egg substitute — thawed
2 tablespoons grated Parmesan cheese — divided
In 1 quart saucepan, melt margarine over high heat; sprinkle with flour and stir quickly to combine. Continuing to stir, cook for 30 seconds. Gradually stir in milk and chicken broth. Reduce heat to medium-high and cook, stirring constantly until mixture thickens slightly, about 3 minutes.
Add pasta and spinach and stir well to combine; set aside.
Preheat oven to 350°F.
In medium mixing bowl combine ricotta cheese. 1 ounce mozzarella cheese, the egg substitute, and 1 tablespoon Parmesan cheese; add spinach mixture and stir to combine.
Spray 1 quart casserole with nonstick cooking spray and add spinach-cheese mixture to casserole. Sprinkle with remaining cheeses and bake until cheeses are melted, about 20 minutes.