Double Spinach Bake

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Ingredients: 8  ounces box fettuccine noodles  1  cup sliced fresh mushrooms  1  green onion, finely chopped  1  clove garlic, minced  4  to 5 cups fresh spinach, coarsely chopped  1  tablespoon water  15 ounces) fat-free ricotta cheese  1/4  cup fat-free (skim) milk  1  egg  1/2  teaspoon ground nutmeg  1/2  teaspoon black pepper  1 ounce shredded reduced-fat Swiss cheese          Directions:   Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.   Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic; cook and stir over medium heat until mushrooms are softened. Add spinach and water; cover and cook about 3 minutes or until spinach is wilted, .   Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly. Lightly coat shallow 1-1/2-quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.