PASTA with beans - mexcan seasonings

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oven meal!

 

 

* Exported from MasterCook *

 

Mexican-Style Lasagna (Skinny Pasta)

 

Recipe By : Sue Spitler (1994)

Serving Size : 8 Preparation Time :1:00

Categories : Entree Oven

Pasta Vegetable

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fat-free ricotta cheese

2 cups lowfat monterey jack cheese -- shredded

16 ounces pinto beans, cooked -- drained and rinsed

16 ounces black beans, cooked -- drained and rinsed

Chili-Tomato Sauce -- see recipe

10 ounces lasagna noodles -- (12 each)

cooked, room temperature

1/4 cup chopped fresh cilantro -- or parsley

 

Heat oven to 350° F. Combine ricotta and Monterey Jack cheese. Combine pinto and

black beans. Spread 1-1/2 cups Chili-Tomato Sauce on bottom of 13 x 9-inch

baking pan; top with 4 lasagna noodles, overlapping slightly. Spoon 1/3 of

cheese mixture over noodles, spreading lightly with spatula; top with 1/3 of

beans and 1 cup Chili-tomato Sauce. Repeat layers 2 times, ending with remaining

1-1/2 cups sauce.

 

Bake lasagna, loosely covered with aluminum foil, until sauce is bubbling, about

1 hour. Sprinkle with cilantro.

 

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc.

(Chicago). Copyright © 1994 by Sue Spitler; Part of a series. MasterCook

Edition by PATh Dec 96. Author estimates nutrition as follows: 286 cals; 30%

CFF.

 

 

 

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Nutr. Assoc. : 0 4045 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chili-Tomato Sauce (Skinny Pasta)

 

Recipe By : Sue Spitler (1994)

Serving Size : 8 Preparation Time :0:30

Categories : Sauce Xref

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil cooking spray

2 cups chopped onions

3 cloves garlic -- minced

2 teaspoons jalapeno peppers -- minced

4 cups stewed tomatoes -- low salt

16 ounces tomato sauce -- low salt

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

salt and pepper -- to taste

 

Spray large saucepan with cooking oil; heat over medium heat. When hot saute

onions, garlic and jalapeno peppers until onions are tender, 5 to 8 minutes.

 

Stir in remaining ingredients, except salt; heat to boiling. Reduce heat and

simmer, uncovered, until sauce is reduced to 5 cups, about 20 minutes. Stir in

salt.

 

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc.

(Chicago). Copyright © 1994 by Sue Spitler; Part of a series. MasterCook

Edition by PATh Dec 96. Used as ingredient: see Mexican-Style Lasagna. Nutrition

not estimated separately.

 

 

 

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