Baked Pasta Florentine

* Exported from MasterCook *

Baked Pasta Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 i
nto 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. 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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