Chili Pasta Bake with Red Beans

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* Exported from MasterCook *

 

Chili Pasta Bake with Red Beans

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Baking Beans & Lentils

Pasta Savoury

Spices Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ozs penne

salt

2 tbsps olive oil

1 onion -- peeled and chopped

1 garlic clove -- peeled and crushed

1 red bell pepper -- de-seeded and chopped

14 ozs canned tomatoes

15 ozs canned red kidney beans -- drained and rinsed

2 tbsps sun-dried tomato paste

1/2 tsp chili powder -- (1/2 - 1 tsp)

freshly ground black pepper

1 c fresh bread crumbs

 

First fill a large saucepan with 4 quarts of water and bring to a boil over high

heat for the pasta.

 

Set the oven to 400ºF (200ºC). Grease a casserole dish or roasting pan about 8

x 12 inches and at least 2 1/2 inches deep (20 x 30 x 6 cm).

 

When the water boils, add the pasta along with a tablespoon of salt and give the

pasta a quick stir. Briefly put the lid on until it starts to lift, showing

that the water has come back to a boil, then let the pasta bubble away,

uncovered, for about 8 minutes, or until it is tender but still has some bite to

it. Drain the pasta.

 

Meanwhile, heat 1 tablespoon of the oil in a medium-sized saucepan and put in

the onion; cover and cook for 5 minutes. Then add the garlic, red bell pepper,

tomatoes and beans, and cook, uncovered for a further 10-15 minutes, until the

onion and pepper are tender and the mixture is thick. Remove from the heat.

 

Add the sun-dried tomato paste, then season the mixture with chili powder to

taste, salt and pepper. Add the pasta, and toss well in the sauce.

 

Spoon the mixture into the prepared dish. Mix the bread crumbs with the

remaining olive oil and scatter them on top. Bake for about 30 minutes, until

the crumbs are browned and crisp.

 

Source:

" Vegetarian Pasta "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 242 Calories; 9g Fat (30.2% calories from

fat); 8g Protein; 40g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 575mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This dish is useful when you want to make something ahead of time that

is tasty and filling. Serve it with a salad of avocado and green leaves in a

light vinaigrette dressing, and some bread or tortilla chips.

 

 

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