1 Pot: Vegetable Bean Casserole

Directions

1. In nonstick skillet, heat butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 min or possibly till softened.
2. Stir in vinegar, rosemary, pepper and warm pepper flakes; cook, covered, for about 15 min or possibly till onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 min or possibly till thickened. Stir in beans; set aside.
3. Meanwhile, in large pot of boiling salted water, cook pasta for 5 min. Add in broccoli; [tip: peel broccoli stalks so which they will cook in the same amount of time as the florets.] cook for about 1 minute or possibly till pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mix.
4. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.
5. [Can be prepared to this point and cooled in refrigerator. Cove and chill for up to 4 hrs. Let stand at room temperature for 30 min before baking. Add in 30 min to baking time.]
6. Bake in 350F 180C oven for about 35 min or possibly till heated through.
7. Broil, uncovered, for about 2 min or possibly till browned and bubbly.
8. Serve with crisp cucumber and red onion salad.
9. carbohydrate, very high source fibre, good source calcium, excellent source iron
10. Kitchen