Baked Pasta Florentine
Baked Pasta Florentine, a pasta recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Baked Pasta Florentine
Ingredients
- 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
Method
- Cook pasta per package directions, cooking only 7 minutes; drain.
- Spoon i nto a 13×9″ baking dish.
- Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes.
- Add tomatoes.
- Spoo n over pasta.
- Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, 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 chee se is melted.
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