Rotini Santornini Bake

• 12 oz. pkg. dried rotini pasta
• 1/2 c. bottled balsamic vinegar
• 1 - 15 oz. can cannelloni or garbanzo beans, rinsed and drained
• 8 oz. feta cheese, crumbled
• 1 c. coarsely chopped pitted Greek black olives
• 1 lb. roma tomatoes, coarsely chopped
• 1/2 c. seasoned fine dry bread crumbs
• 1 - 8 oz. carton plain low fat yogurt
• 3/4 c. milk
• 1/3 c. grated parmesan cheese
• 1 T. all purpose flour

1. Preheat oven to 375.
2. Lightly grease a 3 qt. rectangular baking dish; set aside.
3. Cook pasta according to pkg. directions. Drain.
4. In a very large bowl combine vinegar and pasta; toss to coat.
5. Stir beans, cheese, olives and tomatoes.
6. Sprinkle 1/4 c. of the bread crumbs in prepared dish.
7. Spoon the pasta mixture into the dish.
8. In a med. bowl stir together yogurt, milk, parmesan and flour until smooth.
9. Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 c. bread crumbs.
10. Bake, covered for 25 min.
11. Uncover and bake 10 - 15 min more until heated through and top is lightly browned.
12. Let stand 10 mins. before serving. Makes 8 servings.

rotini pasta, balsamic vinegar, cannelloni, feta cheese, black olives, roma tomatoes, bread crumbs, yogurt, milk, parmesan cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112807 (may not work)