Baked Spinach Fettuccini

Ingredients 1/4 cup unseasoned dry bread crumbs-divided, 1 tablespoon Olive oil, 1 cup chopped red pepper, 2 cloves of garlic, minced, 1 small onion, 1/4 teaspoon white pepper, 1/2 cup low-fat or nonfat ricotta cheese, 3/4 teaspoon salt, 1/4 cup shredded fresh Parmesan cheese, 2 teaspoons Italian seasoning. Preparation • In a 9-inch round baking dish, spray non-sticky cooking oil and 2 tablespoon bread crumbs, tilting the baking dish to coat sides. • Repeat the process for the remaining bread crumbs, and set crust aside. Then combine the remaining ingredients, except pasta, in a big mixing bowl. Stirring, add pasta to the pepper mixture. • Slide the pasta mixture uniformly into the prepared dish. Spray piece of foil with nonstick vegetable cooking spray. Cover the dish with foiled Bake for about 45 minutes or until the crust becomes deep golden brown in colour. Remove the foil bake for another time period of 10 to 15 minutes or until the knife inserted in the center comes out clean. Loosen the sides of Fettuccini with a spatula or knife. • After gently removing the dish, serve the Fettuccini in wedges. Together with it you can also serve low-fat pasta sauce, if you like.