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Green Bean Pasta Bake

 
Green Bean Pasta Bake
117

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.

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Reviews

over 4 years

Really enjoyed this dish. Quite easy to make, and it was cheesy and delicious. I used fresh green beans instead of canned, and cut them into 2-inch pieces, simmered in tomato sauce for about 8 minutes until tender.

I probably doubled the amount of cheese too, who doesn't like loaded with cheese :D

Didn't have monterey jack, so used mozzarella with some chopped picked jalapenos, and it worked great. Used whole wheat small shells instead of macaroni.

A hearty and tasty meal. Will be making this recipe again.

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 27940% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 411mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 15%
Sugars g
Protein 25g
Vitamin A 13% Vitamin C 35%
Calcium 28% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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