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Pasta Florentine

Chef.Reff's picture
Ingredients
  Spaghetti 8 Ounce, cooked, drained (1 Package)
  Frozen chopped spinach 20 Ounce, thawed and squeezed dry (2 Packages)
  Chopped onion 1⁄2 Cup (8 tbs)
  Eggs 2 , well beaten
  Milk free margarine 4 Tablespoon, melted
  Pimento 4 Ounce (1 Jar)
  Mushrooms 5 Ounce
  Milk 2 Tablespoon
  Prepared spaghetti sauce 15 1⁄2 Ounce
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a large bowl, combine the cooked spaghetti, onion, pimento, spinach, eggs and melted margarine together, blend well to mix.
3) In a ring mold sprayed with a nonstick coating, press the pasta mixture.
4) In a pan with water, place the ring mold and bake in the preheated oven for 25 minutes.
5) Meanwhile, in a pan, saute the mushrooms in the margarine.
6) Stir in the prepared spaghetti sauce and cook until thoroughly heated.
7) Remove the mold and allow to stand for 5 minutes.

SERVING
8) Unmold the pasta ring on a platter, pour the sauce the center and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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4.121055
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 469 Calories from Fat 181

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 106.5 mg35.5%

Sodium 572.4 mg23.9%

Total Carbohydrates 60 g20%

Dietary Fiber 7 g28.1%

Sugars 7 g

Protein 20 g40.1%

Vitamin A 296.9% Vitamin C 111.7%

Calcium 21% Iron 44.2%

*Based on a 2000 Calorie diet

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Pasta Florentine Recipe