Italian--Baked Pasta Florentine

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* Exported from MasterCook *

 

Baked Pasta Florentine

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Italian

 

Amount Measure Ingredient -- Preparation Method

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8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms -- sliced

1/2 cup scallions -- chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

1/4 cup grated Parmesan cheese

 

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon

into a 13x9 " baking dish. Cook and stir zucchini, red peppers, mushrooms, and

scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon

over pasta.

Whisk flour into drippings in skillet and whisk in milk, add broth,

nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and

comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.

Cover with foil and bake at 350 degrees until thoroughly heated and

cheese is melted.

 

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