1,001 Low Fat Veg Recipes -- Adzuki Bean Pastitsio

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* Exported from MasterCook *

 

Adzuki Bean Pastitsio

 

Recipe By :1,001 Low Fat Vegetarian Recipes, pg 517

Serving Size : 8 Preparation Time :0:00

Categories : 1,001 Low Fat Veg Recipes

 

Amount Measure Ingredient -- Preparation Method

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olive oil cooking spray

2/3 cup chopped onion

1/2 cup chopped green pepper

1 cup cooked adzuki beans

2 cups Mediterranean Tomato-Caper Sauce -- (page 709)

1 teaspoon dried mint leaves

2 cups elbow macaroni -- cooked & divided

1/2 cup grated fat-free Parmesan cheese -- divided

2 1/3 cups skim milk

2 tablespoons margarine

4 eggs -- light beaten

ground nutmeg for garnish

 

Spray medium saucepan with cooking spray; heat over medium heat until hot.

Saute onion and bell pepper until tender, about 5 minutes. Stir in beans,

tomato sauce, and mint; cook over medium heat until hot, about 5 minutes.

 

Spoon half the pasta into a 13x9-inch baking pan. Spoon sauce over evenly;

sprinkle with 1/4 cup Parmesan cheese. Spoon remaining macaroni on top.

 

Heat milk and margarine in a small saucepan over medium heat until hot, but not

boiling. Beat eggs in a medium bowl; whisk hot milk into eggs. Pour milk

mixture over casserole; sprinkle with remaining cheese and nutmeg.

 

Bake at 350 ° until topping is set and browned, 50 to 60 minutes. Let stand 5

minutes before cutting.

 

 

 

 

 

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Per serving: 180 Calories (kcal); 5g Total Fat; (27% calories from fat); 9g

Protein; 23g Carbohydrate; 95mg Cholesterol; 102mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Any cooked beans you want, or lentils, can be substituted for the adzuki

beans in a recipe. Mafalde or fusilli are other pasta choices.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0