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Italian Bean and Pasta Casserole


1 (28 oz) can whole tomatoes, drained
1 cup ricotta cheese
1/4 cup red onion, chopped
1 tbsp fresh parsley, chopped
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp crushed red pepper
4 cups hot cooked ziti or penne pasta
1 (15 oz) can great northern beans, rinsed and drained
3 slices mozzarella cheese, 6 1/2 x 4-inches each
grated Parmesan cheese, if desired


1. Preheat oven to 400 degrees F.
Spray a rectangular baking dish (11 x 7 x 1 1/2) inches,
with nonstick cooking spray.

2. Break up tomatoes in large bowl.
Stir in ricotta cheese, onion, parsley, thyme, salt and red pepper.
Carefully fold in pasta and beans.

3. Pour pasta mixture into baking dish spreading evenly.
Arrange mozzarella cheese on top.

4. Bake uncovered about 30 minutes,
or until mixture is hot and cheese is golden brown.
Sprinkle with Parmesan cheese.

Yield: 6 Servings