Step 1:

1.Preheat oven to 325 degrees F. Thaw frozen spinach. Drain thoroughly.

Step 2:

In a saucepan, combine tomato sauce, parsley, garlic, onion, Worcestershire sauce, pepper (to taste), and a dash of parmesan. Simmer sauce for 30 minutes.

Step 3:

Cook noodles according to package directions, drain, and soak in cold water until needed. Gently pat dry. Some varieties of noodles do not require cooking before layering into the recipe

Step 4:

Mix in a large bowl the first seven ingredients plus one-half (8 ounces) of the mozarella.

Step 5:

Bake for 40 minutes, or until hot and gooey in the center. Cool slightly before serving for best consistency

Step 1:In a small heat-resistant, non-metallic bowl melt butter in microwave, 30 seconds.

Step 2:Add onions and heat, uncovered, in Microwave Oven 4 minutes or until onion is lightly browned. Stir occasionally.

Step 3:Cook spinach. Drain well. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole. If desired, add milk to make a thinner mixture. 5. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until heated through.

Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.

Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.

Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.

Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.