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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side. Ingredients:
8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups) |
1 (28 ounce) can tomatoes in puree (whole or pre-chopped) |
1 tablespoon olive oil |
1 medium onion, chopped |
1 celery, chopped |
2 garlic cloves, crushed |
2 (15 ounce) cans navy beans or 2 (15 ounce) cans white beans |
1 cup vegetable broth |
black pepper, ground |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
1/2 cup romano cheese, freshly grated |
Directions:
1. Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
2. Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
3. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
4. Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
5. Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.
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