O/L -- Baked Ziti and Bean Casserole

[Guest guest]

Baked Ziti and Bean Casserole

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 6.

 

This dish can be made in two different ways:

1. As the recipe directs -- as a hot casserole

2. Raw, as a salad. Simply mix all of the ingredients together

and serve chilled or at room temperature. The salad will have

the texture of the pasta and the fresh-tasting tomatoes and

cheese, but it will also have the rawness of the onion which

adds a fresh burst of flavour and crunchy texture.

 

 

1 28-ounce can whole tomatoes, drained

1 cup cottage cheese

1/4 cup chopped red onion

1 tablespoon chopped fresh parsley or 1 teaspoon dried

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 15-ounce can great northern beans, rinsed and drained

4 cups (8 ounces dried) hot cooked ziti or penne pasta

Grated mozzarella cheese, as much as desired

Grated Parmesan cheese, if desired

 

 

1) Heat over to 400 F, and grease an 11x7x2 " rectangular baking

dish.

2) Break up/slice tomatoes into a large bowl and stir in the

cottage cheese, onion, parsley, salt, red pepper, and beans.

3) Carefully fold in the pasta.

4) Pour pasta mixture into baking dish, spreading evenly, and

sprinkle as much mozzarella cheese on top as desired.

 

Bake casserole covered with aluminum foil for about 25 minutes or until

mixture is hot and cheese is completely melted. Sprinkle with Parmesan

cheese, if desired, right after the casserole comes out of the oven.