1 tbsp. reduced calorie butter
2 tbsp. all-purpose flour
1 c. skim or non-fat milk
1/2 c. canned ready-to-serve low-sodium chicken broth
1 c. Ditalini or other sm. tubular pasta, cooked according to directions
1 c. spinach, stems removed, chopped, cooked, well drained
1 c. part-skim ricotta cheese
3 oz. Mozzarella cheese, shredded, divided
1/2 c. frozen egg substitute, thawed
4 tbsp. grated Parmesan or Romano cheese, divided
Nonstick vegetable cooking spray

In a 1-quart saucepan, melt butter 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 degrees. In a medium mixing bowl, combine ricotta cheese, 2 oz. Mozzarella cheese, egg substitute, and 2 tablespoons Parmesan or Romano cheese; add to spinach mixture and stir to combine. Spray a 1 1/2 to 2 quart casserole with nonstick vegetable cooking spray and add spinach-cheese mixture to casserole.

Sprinkle with remaining 1 oz. Mozzarella cheese and remaining 2 tablespoons Parmesan or Romano cheese and bake until cheeses are melted, about 20 minutes. Remove from oven and serve. Serves 4.