Bowties & white bean casserole
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ¼ | cup | Onions; chopped |
| 1 | Clove garlic | |
| ½ | cup | Low-sodium tomato sauce |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | can | (15 oz.) small white beans |
| 1 | cup | Bowties; cooked |
| ¼ | cup | Low-fat provolone cheese; |
| ;shredded | ||
| 1 | tablespoon | Snipped fresh parsley |
Directions
Heat the oil in a medium skillet and saute the onions and garlic for 2 minutes. Stir in the tomato sauce, basil, thyme, marjoram, and pepper.
Simmer, uncovered, over medium heat until the onions are cooked, about 5 minutes. Stir in the beans and hot pasta; mix well. Transfer the bean-pasta mixture to a 1-quart casserole and sprinkle the mixture with the cheese. Broil until the cheese melts. Sprinkle with the parsley.
Per serving: Calories: 569; fat: 8.3g; sodium: 103mg; cholesterol: 8.5mg.
Prevention's Quick and Healthy Cooking
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