Adzuki Bean Pastitsio Recipe

• extra virgin olive oil cooking spray
• 2/3 c. minced onion
• 1/2 c. minced green pepper
• 1 c. cooked adzuki beans
• 2 c. Mediterranean Tomato-Caper Sauce, (page 709)
• 1 tsp dry mint leaves
• 2 c. elbow macaroni, cooked & divided
• 1/2 c. grated fat-free Parmesan cheese, divided
• 21/3 c. skim lowfat milk
• 2 Tbsp. margarine
• 4 x Large eggs, light beaten
• grnd nutmeg for garnish

1. Spray medium saucepan with cooking spray; heat over medium heat till warm.
2. Saute/fry onion and bell pepper till tender, about 5 min.
3. Stir in beans, tomato sauce, and mint; cook over medium heat till warm, about 5 min.
4. Spoon half the pasta into a 13x9-inch baking pan.
5. Spoon sauce over proportionately; sprinkle with 1/4 c. Parmesan cheese.
6. Spoon remaining macaroni on top.
7. Heat lowfat milk and margarine in a small saucepan over medium heat till warm, but not boiling.
8. Beat Large eggs in a medium bowl; whisk warm lowfat milk into Large eggs.
9. Pour lowfat milk mix over casserole; sprinkle with remaining cheese and nutmeg.
10. Bake at 350 till topping is set and browned, 50 to 60 min.
11. Let stand 5 min before cutting.

extra virgin olive oil cooking spray, onion, green pepper, adzuki beans, mediterranean tomato, mint, elbow macaroni, parmesan cheese, milk, margarine, eggs, nutmeg

Taken from cookeatshare.com/recipes/adzuki-bean-pastitsio-62542 (may not work)