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Category: Casserole
1 Pot Vegetable Bean Casserole
2 tbsp Butter

3 Garlic cloves, minced

2 Onions, chopped

2 Carrots, diced

1 tbsp Red wine vinegar

1/2 tsp Dried rosemary, crushed

1/2 tsp Pepper

1 pinch Hot pepper flakes

3 cup Spaghetti sauce

19 oz Can Romano or kidney beans, drained and rinsed

2 cup Rotini pasta

2 cup Broccoli, chopped

1/3 cup Romano cheese, fresh grated

In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside.

Meanwhile, in large pot of boiling Salted water, cook pasta for 5 minutes. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.

[Can be prepared to this point and cooled in refrigerator. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.]

Bake in 350F 180C oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly.

Serve with crisp cucumber and red onion salad.

4 servings

Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate, very high source fiber, good source calcium, excellent source iron

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