Vegetarian Pasta Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
My kids' stepmother gave me this recipe years ago - at the time, it was one of the only things she could get them to eat. It's a very easy casserole to make, and quite tasty. Enjoy! Ingredients:
12 ounces rigatoni pasta |
28 ounces whole tomatoes, drained and broken into small pieces |
1 cup large-curd cottage cheese |
1/8 teaspoon red pepper flakes |
1 teaspoon dried thyme |
1/2 teaspoon salt |
pepper, to taste |
1 (15 ounce) can cannellini beans, drained and rinsed |
1/2 lb mozzarella cheese, grated |
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Spray nonstick cooking spray on 13x9x2 baking pan. Put baking pan in oven to warm while preheating.
2. Cook the rigatoni in salted water.
3. While the rigatoni is cooking, combine the tomatoes, cottage cheese, red pepper flakes, thyme, salt, pepper, and cannelini beans in a large bowl.
4. Add the cooked rigatoni to the tomato mixture and combine well. Pour into the baking pan.
5. Top with grated mozzarella. Bake in 400 degree oven for 30 minutes. Allow to stand for 10 minutes before serving.
|
|