Baked Pasta Florentine
8 ounces pasta (mostaccioli rigati) 1 medium zucchini, cut into thin strips 1 medium red pepper, cut into strips 1/2 pound mushrooms -- sliced 1/2 cup scallions -- chopped 2 tables...
Ingredients
- 8ouncepasta (mostaccioli rigati)
- 1medium zucchini, cut into thin strips
- 1medium red pepper, cut into strips
- 1/2poundmushrooms -- sliced
- 1/2cupscallions -- chopped
- 2tablespoonolive oil
- 1cupchopped tomatoes (fresh or canned)
- 1/4cupflour
Directions
- 1
8 ounces pasta (mostaccioli rigati) 1 medium zucchini, cut into thin strips 1 medium red pepper, cut into strips 1/2 pound mushrooms -- slic
- 2
frozen chopped spinach, thawed & -- well-drained 1/4 cup grated Parmesan cheese Cook pasta per package directions, cooking only 7 minutes
- 3
Spoon i nto a 13x9" baking dish
- 4
Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes
- 5
Add tomatoes
- 6
Spoo n over pasta
- 7
Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper
- 8
Cook and stir over medium heat until mixture thickens and comes to a boil