Pasta Florentine
July 26, 2015
Florentine, or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. Over the years it has come to mean cuisine that includes spinach as an ingredient. I love making this for a crowd because it is vegetarian. This is a recipe that I have adapted over the years from a cookbook that my aunt Marjorie gave me from New Orleans called Artist's Palate Cookbook, New Orleans Museum of Art.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 8 - 10 Servings
Directions
1Cook frozen spinach according to package directions. Drain well.
2Preheat oven to 375° F.
3Cook spaghetti according to package directions, drain.
4Sauté mushrooms, onion and salt and pepper in 4 tablespoons of butter for 10 minutes.
5In a large bowl combine all ingredients with half of the mozzarella and mix well. Place in a greased 13” x 9 ½ ” casserole.
6Cover with Aluminum foil and bake 25 minutes. Remove foil, sprinkle with the remainder of the mozzarella cheese over top and bake 5 minutes longer or until cheese is melted.
2 Reviews
Sue
August 15, 2019
This looks really good though I have a question. Direction 1 says to add the chopped onion to the spinach and Direction 4 says to saute mushrooms, onion, etc. The ingredients only list 1/2 cup chopped onion – should this be divided or should thee be more onion?
Thanks
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admin
August 15, 2019
Oh, sorry, you are right. I have updated the recipe. Sauté the onion with the mushrooms. Also, if you have a potato ricer, it’s the perfect thing to squeeze the water out of spinach!