1-Pot: Vegetable Bean Casserole

Recipe Ingredients

2 tablespoons	30ml	Butter
3		Garlic cloves - minced
2		Onions - chopped
2		Carrots - diced
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Dried rosemary - crushed
1/2 teaspoon	2.5ml	Pepper
1 pinch		Hot pepper flakes
3 cups	711ml	Spaghetti sauce
1 packet		Romano or kidney beans - drained and rinsed
2 cups	474ml	Rotini pasta
2 cups	292g / 10oz	Broccoli - chopped
1/3 cup	48g / 1.7oz	Romano cheese - fresh grated

Recipe 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.

Source:
Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

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