*  Exported from  MasterCook  *

                          Baked Pasta Florentine

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes                      Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            Pasta (mostaccioli rigati)
   1      md            Zucchini -- thin strips
   1      md            Red pepper -- strips
     1/2  lb            Mushrooms -- sliced
     1/2  c             Scallions -- chopped
   2      tb            Olive oil
   1      c             Tomatoes (fresh or canned) --
                        -- chopped
     1/4  c             Flour
   1      c             Skim milk
     1/2                Can vegetable broth
     1/4  ts            Nutmeg
   1      ds            Freshly ground pepper
  10      oz            Frozen chopped spinach --
                        - thawed & well-drained
     1/4  c             Parmesan cheese -- grated

Cook pasta per package directions, cooking only 7 minutes; drain.
Spoon into a 13x9" 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 & pasta.

Cover with foil and bake at 350 F until thoroughly heated and cheese
is melted.  


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