2 10 oz pkg frozen chopped spinach, thawed and drained
1 pkg ziti
2 medium zucchini and 2 red peppers, cut into strips
2 c sliced mushrooms
1/4 c chopped scallions
1/3 c butter
1/4 tsp pepper
2 c chopped tomatoes
1/2 c flour
1/2 tsp nutmeg
1 c milk
1 c chicken broth

Cook the pasta. Grease a 14″ x 10″ x 2″ baking dish. Saute in a skillet the zucchini, peppers, mushroom, scallions in butter, 3-4 minutes. Add tomatoes and spoon that mixture over the cooked pasta. Place the flour in the skillet, blend in the milk, add the broth, nutmeg, pepper. Cook on medium heat, stirring occasionally, heat until thickened then add spinach and mix together. Pour over the veges that are on top of the pasta. Bake 350 degrees for 40-50 minutes.

Or, mix in the spinach sauce with the veges and pasta and then bake.

1/2 lb skinless breast cut in 1/2″ cubes
1/2 c sliced onions
2 Tbsp oil
1/3 c shredded provolone
2 c small mushrooms
1 c each zucchini, red pepper, julienne cut
1 jar spaghetti sauce
1/2 lb raw shelled shrimp
2 c fresh spinach cut in 1/2″ stips
1/2 lb fettucini cooked, drained

In large sillet, saute chicken and onions in hot oil until browned. Add veges and saute 2 minutes longer, then add the sauce and the shrimp, cook completely and ladel on top of the pasta. Top with provolone.