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Green Bean Pasta Bake

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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

Amount Measure Ingredient Features
6 ounces pasta, elbow macaroni
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1 cup onions
chopped
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1 cup mushrooms
sliced
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1 tablespoon italian seasoning
dried
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1 teaspoon rosemary leaves
dried
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1 teaspoon cumin
ground
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1 tablespoon garlic
minced
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1 tablespoon vegetable oil
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14 ½ ounces tomatoes, stewed, canned
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8 ounces tomato sauce
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16 ounces green beans, canned
drained
*
1 cup monterey jack cheese
shredded
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g pasta, elbow macaroni
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237 ml onions
chopped
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237 ml mushrooms
sliced
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15 ml italian seasoning
dried
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5 ml rosemary leaves
dried
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5 ml cumin
ground
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15 ml garlic
minced
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15 ml vegetable oil
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419.1 ml/g tomatoes, stewed, canned
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231.2 ml/g tomato sauce
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462.4 ml/g green beans, canned
drained
*
237 ml monterey jack cheese
shredded
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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.



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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 27940% 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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