Baked Ziti and Bean Casserole

[Guest guest]

I'm so happy! Now that I'm *completely* veggie, I get to try SO many new

recipes instead of only one per week! Love it, love it, love it! Okay, don't

mind me, I'm really hyper. :-)

 

This recipe I made just last night (it was one of the recipes that came with

Cookbook Wizard :-), and loved it! Even my li'l sis had to admit that it was

pretty good.

 

You can make it one of three ways, actually:

1) Raw. Cook the noodles, add all other ingredients. I thought it made

a really good summer salad that way.

2) For softer casserole, saute the veggies slightly, THEN add them to

the rest of the ingredients.

3) For a bit of crunchiness (from the onions), make the recipe

completely as is.

 

Also, as a slight modification, I would cook the casserole covered because I

cooked mine uncovered as the recipe said and the exposed noodles turned ugly

brown and kind of " glued " together, so to speak.

 

Happy vegging!

~Emmy~

 

Baked Ziti (or Penne) and Bean Casserole

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 6, generously.

 

1 28-ounce can whole tomatoes, drained

1 cup ricotta or cottage cheese

1/4 cup chopped red onion

1 tablespoon chopped fresh parsley or 1 teaspoon dried

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 cups hot cooked ziti or penne pasta

1 15-ounce can great northern beans, rinsed and drained

Grated mozzarella cheese, as as desired

Grated Parmesan cheese, if desired

 

1) Heat oven to 400 degrees.

2) Grease 11x7x1-1/2-inch rectangular baking dish.

3) Break up tomatoes in large bowl.

4) Stir in ricotta or cottage cheese, onion, parsley, thyme, salt and

red pepper.

5) Carefully fold in pasta and beans.

6) Pour pasta mixture into baking dish, spreading evenly.

7) Sprinkle mozzarella cheese on top.

8) Bake uncovered about 30 minutes or until mixture is hot and cheese

is golden brown.

 

Sprinkle with Parmesan cheese, if desired.

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