Pasta Florentine Recipe
Ingredients
| 1 8-ounce package spaghetti, cooked and drained | ||
| 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Eggs | 2 , Well beaten | |
| 4 tablespoons milk-free margarine, melted | ||
| 1 4-ounce jar pimento | ||
| Mushrooms | 5 Ounce | |
| 2 tablespoons milk-free margarine | ||
| 1 15.5-ounce jar prepared spaghetti sauce | ||
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.
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.
Chef
