Name: 1-Pot Vegetable Bean Casserole
Ingredients: 2 tb Butter; 3 Garlic cloves, minced; 2 Onions, chopped; 2 Carrots, diced; 1 tb Red wine vinegar; 1/2 ts Dried rosemary, crushed; 1/2 ts Pepper; 1 pn Hot pepper flakes; 3 c Spaghetti sauce; 19 oz Can Romano or kidney beans, drained and rinsed; 2 c Rotini pasta; 2 c Broccoli, chopped; 1/3 c Romano cheese, fresh grated

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Canadian	Vegetables, Pastanoodle, Casseroles	4	Servings

INGREDIENTS

2	tb	Butter
3		Garlic cloves, minced
2		Onions, chopped
2		Carrots, diced
1	tb	Red wine vinegar
1/2	ts	Dried rosemary, crushed
1/2	ts	Pepper
1	pn	Hot pepper flakes
3	c	Spaghetti sauce
19	oz	Can Romano or kidney beans, drained and rinsed
2	c	Rotini pasta
2	c	Broccoli, chopped
1/3	c	Romano cheese, fresh grated

INSTRUCTIONS

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 for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate,
very high source fibre, good source calcium, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 21:52:40 UT

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