Title: 1-pot: vegetable bean casserole
 Categories: Vegetables, Pastanoodle, Casseroles
      Yield: 4 Servings
 
      2 tb Butter
      3    Garlic cloves, minced
      2    Onions, chopped
      2    Carrots, diced
      1 tb Red wine vinegar
    1/2 ts Dried rosemary, crushed
    1/2 ts Pepper
      1 pn Hot pepper flakes
      3 c  Spaghetti sauce
     19 oz Can Romano or kidney beans,
           -drained and rinsed
      2 c  Rotini pasta
      2 c  Broccoli, chopped
    1/3 c  Romano cheese, fresh grated
 
  In nonstick skillet, melt butter over medium-low heat; cook garlic,
  onions and carrots, covered, for about 10 minutes or until softened.
  Stir in vinegar, rosemary, pepper and hot pepper flakes; cook,
  covered, for about 15 minutes or until onions are very soft. Stir in
  sauce; bring to boil. Reduce heat; simmer for about 5 minutes or
  until thickened. Stir in beans; set aside.
  
  Meanwhile, in large pot of boiling salted water, cook pasta for 5
  minutes. Add broccoli; [tip: peel broccoli stalks so that they will
  cook in the same amount of time as the florets.] cook for about 1
  minute or until pasta is almost tender and broccoli is bright green
  and still crisp. Drain and return to pot. Stir in tomato mixture.
  Pour into greased 8-inch square baking dish; sprinkle with Romano
  cheese. Cover with foil.
  
  [Can be prepared to this point and cooled in refrigerator. Cove and
  refrigerate for up to 4 hours. Let stand at room temperature for 30
  minutes before baking. Add 30 minutes to baking time.]
  
  Bake in 350F 180C oven for about 35 minutes or until heated through.
  Broil, uncovered, for about 2 minutes or until browned and bubbly.
  
  Serve with crisp cucumber and red onion salad.
  
  4 servings for $10.14CDN [Nov 95]
  
  Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g
  carbohydrate, very high source fibre, good source calcium, excellent
  source iron