Baked Pasta Florentine

• 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.

pasta mostaccioli rigati, zucchini, sweet red bell peppers, mushrooms, scallions, olive oil, tomatoes, flour, milk, vegetable stock, nutmeg, black pepper, parmesan

Taken from recipeland.com/recipe/v/baked-pasta-florentine-38704 (may not work)