Bean and Tomato Pasta Bake
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied using a larger skillet and makes great leftovers – even cold.
Ingredients
| 2 Tbsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 3 Tbsp. No salt added tomato paste |
| 1 tsp. Dried rosemary (crumbled) |
| 2 15-ounce can No salt added diced tomatoes |
| 1 cup Water |
| 1 15 ounce can Canned no salt added white beans |
| 6 ounce Whole Wheat Elbows (or gluten-free whole grain elbow pasta) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 5 ounce Skim milk mozzarella (shredded) |
Instructions
Place a large skillet on the stove over medium high heat.
Add the olive oil and the garlic.
Reduce the heat to medium and cook for about 5 minutes. Stir frequently.
Add the tomato paste and rosemary and cook for about one minute.
Add the tomatoes, water, white beans, pasta, salt, and pepper.
Stir and place the skillet in the oven.
Bake for 30 minutes.
Remove and sprinkle the cheese over the top and return the pan to the oven.
Bake for another 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
You make lasagna using uncooked noodles and baking them with the sauce in the oven, so why not do it with macaroni? Add all the ingredients in the pan, bake, and boom: rich, creamy, cheesy pasta.
The garlic, rich tomato paste, and rosemary come together really well. You could create fantastic variations on this with different flavors. Try sun dried tomato paste or dried oregano, or add some smoked paprika or maybe some red pepper flakes for some spice.