Oxmoor House Photo by: Oxmoor House

Pasta Bake Florentine

Not only is this baked pasta delicious, but the variety of vegetables makes it colorful and appealing as well.

Gooseberry Patch DECEMBER 2010

  • Yield: Serves 8


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/4 cup red pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1 pound ground beef
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 (26-oz.) jars pasta sauce
  • 1 cup marinated artichokes, drained and chopped
  • 1 (10-oz.) pkg. frozen spinach, thawed and drained
  • 1 (16-oz.) pkg. rotini pasta, cooked
  • 1 (8-oz.) pkg. shredded mozzarella cheese


Heat olive oil in a Dutch oven over medium heat. Saute onion, red pepper and mushrooms until tender, about 5 minutes. Stir in ground beef, salt, and pepper. Cook until beef is browned, about  5 to 7 minutes; drain.

Stir in pasta sauce, artichokes and spinach until well combined. Stir in cooked pasta. Transfer to a lightly greased 13"x9" baking pan; sprinkle with cheese.

Bake, uncovered, at 350° for 15 to 20 minutes or until heated through and cheese is melted.


Go to Full Version of

Pasta Bake Florentine Recipe