Baked Pasta Florentine
Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta
mostaccioli rigati |
|
| 1 | each |
zucchini
medium, cut into thin strips |
|
| 1 | each |
sweet red bell peppers
medium, cut into strips |
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
tomatoes
chopped, fresh or canned |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
milk, skim
|
|
| ½ | can |
vegetable stock
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 10 | ounces |
spinach
frozen, chopped, thawed and welldrained |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
mostaccioli rigati |
|
| 1 | each |
zucchini
medium, cut into thin strips |
|
| 1 | each |
sweet red bell peppers
medium, cut into strips |
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
tomatoes
chopped, fresh or canned |
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 0.5 | can |
vegetable stock
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 289 | ml/g |
spinach
frozen, chopped, thawed and welldrained |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Cook pasta per package directions, cooking only 7 minutes; drain.
Spoon i nto a 13x9 inch baking dish .
Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3 to 4 minutes.
Add tomatoes.
Spoon over pasta.
Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper.
Cook and stir over medium heat until mixture thickens and comes to a boil.
Add spinach and cheese. Pour sauce over vegetables and pasta.
Cover with foil and bake at 350℉ (180℃) until thoroughly heated and cheese is melted.
