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!
medium, cut into thin strips
sweet red bell peppers
medium, cut into strips
scallions, spring or green onions
chopped, fresh or canned
frozen, chopped, thawed and welldrained
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.
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.