Baked Pasta Florentine

Ingredients

  • 1 pkg. ronzoni mostaccioli rigati
  • 2 medium zucchini cut into thin strips
  • 2 red peppers, cut into strips
  • 1 lb. mushrooms, sliced
  • 1 cup chopped scallions
  • 1/4 cup margarine
  • 2 cups chopped tomatoes
  • 1/2 cup all purpose flour
  • 2 cups skim milk
  • 1 can (13 3/4 oz.) chicken broth
  • 1/2 tsp. nutmeg
  • 1/4 tsp. pepper
  • 2 pkg. (10 oz. each) frozen chopped spinach, thawed & well drained
  • 1/2 cup grated Parmesan cheese

Preparation

Step 1

Prepare pasta as directed, cooking only 7 minutes, drain. Spoon into 2 greased 13x9-inch baking dishes. Cook zucchini, red peppers, mushrooms & scallions in margarine in a 12" skillet for 3-4 minutes. Add tomatoes. Spoon over pasta. Whisk flour into drippings in skillet & whisk in milk; add broth; nutmeg & pepper.

Cook & stir over medium high heat until mixture thickens & comes to a boil. Add spinach & cheese. Pour sauce over vegetables.

Cover with foil & bake at 350 for 40 minutes until thoroughly heated & cheese is melted.

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