Receta 1 Pot: Vegetable Bean Casserole

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Raciónes: 12

Ingredientes

Cost per serving $2.53 view details

Direcciones

  1. In nonstick skillet, heat butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 min or possibly till softened.
  2. Stir in vinegar, rosemary, pepper and warm pepper flakes; cook, covered, for about 15 min or possibly till onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 min or possibly till thickened. Stir in beans; set aside.
  3. Meanwhile, in large pot of boiling salted water, cook pasta for 5 min. Add in broccoli; [tip: peel broccoli stalks so which they will cook in the same amount of time as the florets.] cook for about 1 minute or possibly till pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mix.
  4. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.
  5. [Can be prepared to this point and cooled in refrigerator. Cove and chill for up to 4 hrs. Let stand at room temperature for 30 min before baking. Add in 30 min to baking time.]
  6. Bake in 350F 180C oven for about 35 min or possibly till heated through.
  7. Broil, uncovered, for about 2 min or possibly till browned and bubbly.
  8. Serve with crisp cucumber and red onion salad.
  9. carbohydrate, very high source fibre, good source calcium, excellent source iron
  10. Kitchen

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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 12 servings
Calories 433  
Calories from Fat 160 37%
Total Fat 18.21g 23%
Saturated Fat 10.62g 42%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 907mg 38%
Potassium 422mg 12%
Total Carbs 43.46g 12%
Dietary Fiber 3.8g 13%
Sugars 8.38g 6%
Protein 23.27g 37%
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