| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Pasta, Veggie, Main dish, Good |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Macaroni |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Mushroom, sliced |
| 1 |
tb |
Italian seasoning, dried |
| 1 |
ts |
Rosemary, dried |
| 1 |
ts |
Ground cummin |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Oil |
| 14 1/2 |
oz |
Can stewed tomatoes |
| 8 |
oz |
Tomato sauce |
| 16 |
oz |
Can green beans, drained |
| 1 |
c |
Monterey jack, shredded |
INSTRUCTIONS
Cook pasta per package directions, drain and set aside. In 10 inch skillet
cook onion, mushrooms and seasoning until onion is tender. Add tomatoes and
tomato sauce; cook uncovered over medium high heat for another 5 minutes.
Remove from heat. Stir in the pasta, green beans and 1/2 cup of shredded
monterey cheese. Season to taste with salt& pepper. Stir well to mix then
pour into an 8 X 12 baking dish. Top with remaining cheese. Bake at 350
degrees for 25 minutes.
Source: modified recipe from a Del Monte can
Options: Add a little grated parmesan to topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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