White Bean and Spaghetti Squares |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Use for left-over spaghetti Ingredients:
3 1/2-4 cups cooked spaghetti |
1/2 cup milk |
1 egg |
1/4 cup grated romano cheese |
2 tablespoons olive oil |
1 large onion, chopped |
1 small red bell pepper, chopped |
1 small yellow bell pepper, chopped |
2 garlic cloves, minced |
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano |
1/4 cup chopped fresh basil |
1/2 cup milk |
3 eggs |
1 (16 ounce) can white beans, rinsed and drained |
1 (14 1/2 ounce) can italian-style stewed tomatoes, with juice |
2 cups grated mozzarella cheese |
Directions:
1. Coat a shallow 3-quart baking dish with nonstick olive oil spray.
2. If the pasta is cold, reheat it in the microwave, then place it in the prepared pan.
3. Add the milk, egg, and Romano cheese, mixing well.
4. Spread the mixture to cover the bottom and about 1 inch up the sides of the pan; set aside.
5. Preheat oven to 375°; in a big skillet, heat the oil; cook onion and peppers over medium heat about 4 minutes or until just softened.
6. Add in garlic, oregano, and basil; cook 1 minute.
7. In a small bowl, whisk the milk with the eggs; stir the egg mixture and beans into the cooked vegetables in the skillet.
8. Spoon the filling into the prepared spaghetti crust.
9. Spread the tomatoes over the top; sprinkle with the cheese.
10. Cover with foil; bake 15 minutes; uncover and bake 20-25 minutes until the filling is set and the cheese is melted and bubbly; let stand 10 minutes before cutting into squares to serve.
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