Recipe - 1-Pot: Vegetable Bean Casserole

2 tablespoon Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, minced
1 tablespoon Red wine vinegar
One half teaspoon Dried rosemary, crushed
One half teaspoon Pepper
1 pn Hot pepper flakes
3 cup Spaghetti sauce
19 ounce Can Romano or kidney beans,
drained and rinsed
2 cup Rotini pasta
2 cup Broccoli, chopped
1/3 cup Romano cheese, fresh grated

In nonstick skillet, melt butter over mediumlow 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 8inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini