Baked Pasta Florentine
304
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!
Ingredients
| 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 |
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.
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Nutrition Facts
Serving Size 226g (8.0 oz)Amount per Serving
Calories 25523% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 100mg
4%
Total Carbohydrate
13g
13%
Dietary Fiber 3g
13%
Sugars g
Protein
21g
Vitamin A 30%
•
Vitamin C 65%
Calcium 13%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
