Baked Pasta Florentine Recipe

Name: Baked Pasta Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta mostaccioli rigati; 1 each zucchini medium, cut into thin strips; 1 each sweet red bell peppers 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

Servings: persons

8 ounces pasta mostaccioli rigati
1 each zucchini medium, cut into thin strips
1 each sweet red bell peppers 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

1
Cook pasta per package directions, cooking only 7 minutes; drain.
2
Spoon i nto a 13x9 inch baking dish.
3
Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3 to 4 minutes.
4
Add tomatoes.
5
Spoon over pasta.
6
Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper.
7
Cook and stir over medium heat until mixture thickens and comes to a boil.
8
Add spinach and cheese.
9
Pour sauce over vegetables and pasta.
10
Cover with foil and bake at 350F (180C) until thoroughly heated and cheese is melted.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces pasta mostaccioli rigati, 1 each zucchini medium, cut into thin strips, 1 each sweet red bell peppers medium, cut into strips, 1/2 pound mushrooms sliced, and more.

Yes, Baked Pasta Florentine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pasta Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions