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Pot: Vegetable Bean Casserole

Pot: Vegetable Bean Casserole recipe image
This Italian main features Butter, Cloves, minced, Onions, chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 979.1
Description
This Italian main features Butter, Cloves, minced, Onions, chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Butter
  • 3 Garlic Cloves, minced
  • 2 Onions, chopped
  • 2 Carrots, diced
  • 1 tablespoon Red wine vinegar
  • 1/2 teaspoon Dried rosemary, crushed
  • 1/2 teaspoon Pepper
  • 1 pn Hot pepper flakes
  • 3 cup Spaghetti sauce
  • 19 ounce Can Romano or kidney beans,
Directions
  1. 1
    drained and rinsed 2 c Rotini pasta 2 c Broccoli, chopped 1/3 c Romano cheese, fresh grated In nonstick skillet,
  2. 2
    melt butter over medium-low
  3. 3
    heat ;
  4. 4
    cook garlic, onions and carrots, covered, for about 10 minutes or until softened.
  5. 5
    Stir in vinegar, rosemary, pepper and hot pepper flakes;
  6. 6
    cook , covered, for about 15 minutes or until onions are very soft.
  7. 7
    Stir in sauce; bring to boil.
  8. 8
    Reduce heat; simmer for about 5 minutes or until thickened.
  9. 9
    Stir in beans; set aside.
  10. 10
    Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
  11. 11
    Add broccoli; [tip:
  12. 12
    peel broccoli stalks so that they will
  13. 13
    cook in the same amount of time as the florets.]
  14. 14
    cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp.
  15. 15
    Drain and return to pot.
  16. 16
    Stir in tomato mixture.
  17. 17
    Pour into greased 8-inch square baking dish; sprinkle with Romano cheese.
  18. 18
    Cover with foil.
  19. 19
    [Can be prepared to this point and cooled in refrigerator.
  20. 20
    Cove and refrigerate for up to 4 hours.
  21. 21
    Let stand at room temperature for 30 minutes before baking.
  22. 22
    Add 30 minutes to Bake in 350F 180C oven for about 35 minutes or until heated through.
  23. 23
    Broil, uncovered, for about 2 minutes or until browned and bubbly.
  24. 24
    Serve with crisp cucumber and red onion salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 979.1kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 4.8g24%
Cholesterol 16.1mg6%
Sodium 99.8mg5%
Total Carbohydrate 171.1g58%
Dietary Fiber 41.5g166%
Sugars 13.9g
Protein 54.4g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bean, beans, boiling, broiling, butter, carrots, casserole, chopped, cloves, crushed, diced, dried, flakes, hot, italian, kidney, main, minced, onions
Read it online: https://www.chefs-mate.com/recipe/pot-vegetable-bean-casserole/