Green Bean Pasta Bake
Really enjoyed this dish. Quite easy to make, and it was cheesy and delicious. A hearty and tasty meal. Will be making this recipe again.
Ingredients
6 | ounces |
pasta, elbow macaroni
|
|
1 | cup |
onions
chopped |
|
1 | cup |
mushrooms
sliced |
|
1 | tablespoon |
italian seasoning
dried |
* |
1 | teaspoon |
rosemary leaves
dried |
|
1 | teaspoon |
cumin
ground |
|
1 | tablespoon |
garlic
minced |
|
1 | tablespoon |
vegetable oil
|
|
14 ½ | ounces |
tomatoes, stewed, canned
|
|
8 | ounces |
tomato sauce
|
|
16 | ounces |
green beans, canned
drained |
* |
1 | cup |
monterey jack cheese
shredded |
Directions
Cook pasta per package directions, drain and set aside.
In 10 inch skillet cook onion, mushrooms and seasoning until onion is tender.
Add tomatoes and tomato sauce; cook uncovered over medium high heat for another 5 minutes.
Remove from heat. Stir in the pasta, green beans and ½ cup of shredded monterey cheese.
Season to taste with salt and pepper.
Stir well to mix then pour into an 8 X 12 inch baking dish .
Top with remaining cheese.
Bake at 350℉ (180℃) F for 25 minutes.
Nutrition Facts
Serving Size 283g (10.0 oz)