Baked Pasta Florentine

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One of my dogs insisted on being let oudoors late last night when I sent the

Chocolate Banana cake.

 

 

* Exported from MasterCook *

 

Baked Pasta Florentine

 

Recipe By :Jojo5star

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces dry pasta, such as penne or ziti

2 medium zucchini -- Cut in strips

2 red bell pepper -- cut in strips

1 pound mushrooms -- sliced

1 cup green onion -- chopped

3 cloves minced garlic

1/4 cup butter or margarine

2 cups tomatoes -- chopped

1/2 cup all-purpose flour

2 cups milk

1 can vegetable broth

1/2 teaspoon nutmeg

2 10 oz packages frozen, chopped spinach -- thawed and drained

3/4 cup Parmesan cheese

 

Cook pasta according to pkg, cooking only 7 minutes. Drain and spoon into 2

greased 13 x 9 baking dishes. Melt butter/margarine in large skillet and saute

garlic briefly, then add zucchini, peppers, mushrooms, and onions. Season well

with salt and pepper and fresh herbs if you like. Cook about 3 or 4 minutes and

add tomatoes. Heat through and spoon vegetables over pasta. Whisk flour into

drippings in skillet and whisk in milk, then broth. Season with nutmeg and salt

and pepper. Cook over medium heat until mixture thickens and comes to a boil.

Add spinach and cheese. Pour sauce over vegetables. (Can freeze now) Cover with

foil and bake at 350F for 40 minutes until thoroughly heated and cheese is

melted (longer if frozen).

 

Source:

" http://www.saltandpepper.com "

 

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Per serving: 144 Calories (kcal); 7g Total Fat; (44% calories from fat); 6g

Protein; 14g Carbohydrate; 20mg Cholesterol; 295mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : The casserole serves 12 and can easily be doubled.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0