1-Pot: Vegetable Bean Casserole (Rezept)

Zutaten für 4 Portionen
2 EsslöffelButter
Garlic cloves, minced
Onions, chopped
Carrots, diced
1 EsslöffelRed wine vinegar
1/2 TeelöffelDried rosemary, crushed
1/2 TeelöffelPepper
1 PriseHot pepper flakes
3 TasseSpaghetti sauce
19 x ca. 30 gCan Romano or kidney beans, drained and rinsed
2 TasseRotini pasta
2 TasseBroccoli, chopped
1/3 TasseRomano 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 180 °C 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

Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com

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