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  1. Exported from MasterCook

  2. Baked Pasta Florentine

  3. 6 Preparation Time :

  4. Categories : Main Dishes Pasta

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 8 ounces pasta (mostaccioli rigati)

  7. 1 medium zucchini, cut into thin strips

  8. 1 medium red pepper, cut into strips

  9. 1/2 pound mushrooms -- sliced

  10. 1/2 cup scallions -- chopped

  11. 2 tablespoons olive oil

  12. 1 cup chopped tomatoes (fresh or canned)

  13. 1/4 cup flour

  14. 1 cup skim milk

  15. 1/2 can vegetable broth

  16. 1/4 teaspoon nutmeg

  17. 1 dash freshly ground pepper

  18. 1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

  19. 1/4 cup grated Parmesan cheese

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

  21. 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

  22. n over pasta.

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

  24. g, and pepper. Cook and stir over medium heat until mixture thickens and comes

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

  26. Cover with foil and bake at 350 degrees until thoroughly heated and chee

  27. se is melted. - - - - - - - - - - - - - - - - - -

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