Baked Pasta Florentine Recipe

Ingredients

• 1 pkg. ronzoni mostaccioli rigati
• 2 medium zucchini cut into thin strips
• 2 red peppers, cut into strips
• 1 lb. mushrooms, sliced
• 1 cup chopped scallions
• 1/4 cup margarine
• 2 cups chopped tomatoes
• 1/2 cup all purpose flour
• 2 cups skim milk
• 1 can (13 3/4 oz.) chicken broth
• 1/2 tsp. nutmeg
• 1/4 tsp. pepper
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed & well drained
• 1/2 cup grated Parmesan cheese