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Ingredients:
8 ounces Fasolino's Mostaccioli Rigati #24
2 tablespoons Fasolino's Extra Virgin Olive Oil
1 cup Fasolino's Crushed Italian Tomatoes
1 medium zucchini, cut into thin strips
1 medium red pepper, cut into strips
1/2 pound mushrooms, sliced
1/2 cup scallions, chopped
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & well-drained
1/4 cup grated Parmesan cheese
Directions:
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 3-4 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 degrees until thoroughly heated and cheese is melted.
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