Veg. Bean Casserole

[Guest guest]

1-Pot: Vegetable Bean Casserole

Servings [Reset] Keys : Vegetables Pasta Noodle Casseroles Canadian Canada

North American Italy European Mediterranean

Ingredients :

 

2 tbl Butter

3 x Garlic cloves, minced

2 x Onions, chopped

2 x Carrots, diced

1 tbl Red wine vinegar

1/2 tsp Dried rosemary, crushed

1/2 tsp Pepper

1 pch 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

 

Method :

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.

very high source fibre, good source calcium, excellent source iron

 

Happy Cookin!

Jen

http://jennym.stampinup.net