1-pot: vegetable bean casserole

Yield: 4 Servings

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 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