Vegetarian Bean & pasta casserol

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.5
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 207.5 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 9.6 g

View full nutritional breakdown of Vegetarian Bean & pasta casserol calories by ingredient


Introduction

I love this for a high protein chang e from the norm. It was my first legume recipe and I loved it. I found it on a cancer website to benefit health and resistance during chemo I love this for a high protein chang e from the norm. It was my first legume recipe and I loved it. I found it on a cancer website to benefit health and resistance during chemo
Number of Servings: 8

Ingredients

    1-bag frozen Bird's Eye Broccoli Florets
    1 -15oz can Red Kindey Beans (drained well)
    1 - 15oz can Black Beans(drained well)
    1 can Crushed Tomato
    1 can Tomatoes, red, ripe, canned,
    1 box (1 lb) Whole Wheat Pasta Ziti (or past of your choosing)
    3- cloves Fresh Garlic (minced)
    1/2 Cups Mozzarella (Shreded Fat Free)
    3 Tbsp EVOO
    3 tsp Emeril's Italian Seasoning (to your tasting, I like bland to focus on the flavor of the food)

Directions

makes 8 healthy servings.
In large frying pan put EVOO over medium heat add Garlic (minced) heat until Garlic is translucent. Do not let Garlic brown. Add Broccoli and let cook for 5 minutes. Broccoli should stil be crisp. Add Kidney beans, Black beans, Crushed tomato, Italian Seasoning and canned tomato. Mix well. Let simmer on Med heat for appox 8 minutes.
Transfer mixture to a deep caserole pan (13x9x4), top with shredded mozzarella. Bake at 350 degrees for 30 minutes. You can serve as is or mix again to spread the cheesiness throughout the casserole.
Serve and enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user KRIOPEL.