Bean And Spaghetti Squares

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 1/2-4 cups cooked spaghetti
• 1/2 cup milk
• 1 egg
• 1/4 cup grated romano cheese
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• 1/4 cup chopped fresh basil
• 1/2 cup milk
• 3 eggs
• 1 (16 ounce) can beans, rinsed and drained
• 1 (14 1/2 ounce) can italian-style stewed tomatoes, with juice
• 2 cups grated mozzarella cheese

Recipe

• 1 coat a shallow 3-quart baking dish with nonstick olive oil spray.
• 2 if the pasta is cold, reheat it in the microwave, then place it in the prepared pan.
• 3 add the milk, egg, and romano cheese, mixing well.
• 4 spread the mixture to cover the bottom and about 1 inch up the sides of the pan; set aside.
• 5 preheat oven to 375°; in a big skillet, heat the oil; cook onion and peppers over medium heat about 4 minutes or until just softened.
• 6 add in garlic, oregano, and basil; cook 1 minute.
• 7 in a small bowl, whisk the milk with the eggs; stir the egg mixture and beans into the cooked vegetables in the skillet.
• 8 spoon the filling into the prepared spaghetti crust.
• 9 spread the tomatoes over the top; sprinkle with the cheese.
• 10 cover with foil; bake 15 minutes; uncover and bake 20-25 minutes until the filling is set and the cheese is melted and bubbly; let stand 10 minutes before cutting into squares to serve.