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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994). Ingredients:
1 1/2 teaspoons cumin seeds |
2 tablespoons olive oil |
2 large onions, finely chopped |
2 garlic cloves, minced |
2 carrots, scraped and chopped |
1 jalapeno pepper, seeded and finely chopped |
1 (28 ounce) can tomatoes, undrained |
1 1/2 cups frozen corn |
3 medium zucchini, diced |
8 ounces penne, cooked al dente |
1 (16 ounce) can red kidney beans, rinsed and drained |
4 ounces sharp cheddar cheese, shredded |
Directions:
1. In a large non-stick skillet heat cumin seeds over low heat until aromatic.
2. Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
3. Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
4. Reduce heat and simmer uncovered for 15 minutes.
5. Add the corn and zucchini and simmer 5 more minutes.
6. Add the cooked pasta and the beans and mix well.
7. At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).
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