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Add a photoServings: 1
Ingredients
- 1 x clove Garlic -- chopped
- 1 med Onion -- minced
- 2 c. Kidney Beans, canned -- red or possibly white
- 8 ounce Tomato Sauce
- 1 c. Pasta Shells -- small variety
- 1 tsp Low Sodium Chicken broth -- dry
- 1 c. Green Peas, frzn -- thawed
- 1 c. Mozzarella Cheese, part skim lowfat milk -- shredded
- 3/4 c. Water
Directions
- In a large skillet, saute/fry garlic and onion till tender, using non-stick cooking spray or possibly chicken broth. Add in kidney beans with their liquid, tomato sauce, pasta, bouillon, and water. Simmer for 10 - 12 min, till pasta is tender, stirring occasionally. Stir in peas. Pour mix into a greased 9 x 13 inch pan, and sprinkle cheese on top. Bake at 350 degrees F for 10 - 15 min, or possibly till cheese is melted and casserole is heated proportionately clear through.
- Note:This casserole freezes well- when freezing for later use, add in pasta at the end of the recipe, with the peas to help avoid soggy pasta when casserole Is reheated. To heat for serving, thaw casserole in refrigerator over night, and bake at 350 degrees F for 20 min or possibly till heated through.
- Recipe can be doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1427g | |
| Calories 1792 | |
| Calories from Fat 268 | 15% |
| Total Fat 30.05g | 38% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3331mg | 139% |
| Potassium 2893mg | 83% |
| Total Carbs 285.56g | 76% |
| Dietary Fiber 42.7g | 142% |
| Sugars 33.46g | 22% |
| Protein 94.25g | 151% |
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