1 Pot: Vegetable Bean Casserole Recipe

• 2 Tbsp. Butter
• 3 x Garlic cloves, chopped
• 2 x Onions, minced
• 2 x Carrots, diced
• 1 Tbsp. Red wine vinegar
• 1/2 tsp Dry rosemary, crushed
• 1/2 tsp Pepper
• 1 pch Warm pepper flakes
• 3 c. Spaghetti sauce
• 19 ounce Can Romano or possibly kidney beans, liquid removed and rinsed
• 2 c. Rotini pasta
• 2 c. Broccoli, minced
• 1/3 c. Romano cheese, fresh grated

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

butter, garlic, onions, carrots, red wine vinegar, rosemary, pepper, pepper, spaghetti sauce, romano, rotini pasta, broccoli, romano cheese

Taken from cookeatshare.com/recipes/1-pot-vegetable-bean-casserole-61216 (may not work)