Green Bean Pasta Bake
334
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)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?
