Vegetable Bean Casserole

Author: Canadian Living

Vegetarians tired of plain pasta and tomato sauce will be thrilled by this hearty combination of pasta, beans and vegetables. Zippy Romano cheese adds lots of flavour. Serve with a crisp cucumber and red onion salad.

  • Portion size 4 servings
  • Credits : ©


  • 2 tablespoons butter
  • 3 cloves of garlic minced
  • 2 onions chopped
  • 2 carrots diced
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon pepper
  • 1 pinch hot pepper flakes
  • 3 cups spaghetti sauce
  • 1 can romano beans drained and rinsed
  • 1 can kidney bean drained and rinsed
  • 2 cups rotini pasta
  • 2 cups chopped broccoli
  • 1/3 cup freshly grated romano cheese


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; 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 (2 L) square baking dish; sprinkle with Romano cheese. Cover with foil. (Can be prepared to this point and cooled in refrigrator. Cover 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 350°F (180°C) oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly.

Nutritional facts <b>Per serving:</b> about

  • Total fat 15 g
  • Total carbohydrate 85 g
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Vegetable Bean Casserole