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