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. Unfortunately, I forgot to take a picture of the cheese covered finished product!
Serves 8 – 10
2 – 10 oz packages frozen, chopped spinach
½ cup onion, chopped
16 oz pasta
½ cup grated parmesan cheese
8 Tbs butter, softened, divided
2 eggs, slightly beaten
3 cups mushrooms, sliced
salt and pepper, to taste
1 – 16 oz jar meatless pasta sauce
8 oz mozzarella cheese, shredded, divided
Cook frozen spinach according to package directions, adding the chopped onion. Drain well.
Preheat oven to 375°.
Cook spaghetti according to package directions, drain.
Sauté mushrooms, onion and salt and pepper in 4 tablespoons of butter for 10 minutes.
In a large bowl combine all ingredients with half of the mozzarella and mix well. Place in a greased 13” x 9 ½ ” casserole.
Cover 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.