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.
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