Baked Pasta Florentine

50 minutes Prep: 20 minutes Cook: 30 minutes

255 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	ounces	pasta	mostaccioli rigati
1	each	zucchini	medium, cut into thin strips
1	each	sweet red bell pepper	medium, cut into strips
1/2	pound	mushrooms	sliced
1/2	cup	scallions, spring or green onions	chopped
2	tablespoons	olive oil
1	cup	tomatoes	chopped, fresh or canned
1/4	cup	flour, all-purpose
1	cup	milk, skim
1/2	can	vegetable stock
1/4	teaspoon	nutmeg
1	dash	black pepper	freshly ground
10	ounces	spinach	frozen, chopped, thawed and welldrained
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	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 3-4 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 degrees until thoroughly heated and cheese is melted.

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Nutrition Facts

Serving Size 226g

Amount per Serving

Calories 255 23% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 100mg	4%
Total Carbohydrate 40.0g	13%
Dietary Fiber 3.0g	13%
Sugars 6.0g
Protein 11.0g	21%

Vitamin A	30%		Vitamin C	65%
Calcium	13%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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