Cheesey Creamy Pasta Bean Bake
From yummers 16 years agoIngredients
- 1 cup shredded part skim mozzarella cheese shopping list
- 1 cup 5% ricotta cheese shopping list
- 3/4 cup sour cream shopping list
- 1/4 cup milk shopping list
- 2 tbsp grated parmesan cheese shopping list
- 8 oz linguine, broken in thirds shopping list
- 2 tsp vegetable oil shopping list
- 2 tsp minced garlic shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup red or green pepper, chopped shopping list
- 2 cups prepared tomato pasta sauce shopping list
- 3/4 cup canned white kidney beans, rinsed and drained shopping list
- 3/4 cup red kidney beans, rinsed and drained shopping list
- 2 tsp italian seasoning shopping list
- TOPPING: shopping list
- 1/3 cup seasoned bread crumbs shopping list
- 4 tsp grated parmesan cheese shopping list
- 2 tsp olive oil shopping list
How to make it
- In a small bowl, stir together mozzarella, ricotta, sour cream, milk and grated parmesan cheese; set aside
- In a pot of boiling water, cook linguine 8 to 10 minutes or until tender but firm. Rinse under cold water, drain and stir in cheese mixture
- In a saucepan heat oil, add garlic, onion and pepper; cook 3 minutes or until softened.
- Stir in tomato sauce, beans and italian seasoning reduce heat and cook for 5 minutes
- Meanwhile, make the topping by adding the bread crumbs, parmesan cheese and oil in a small bowl; set aside
- Spoon one-half of the pasta-cheese mixture into a prepared (2 litre) greased casserole dish; top with half the bean mixture. repeat layers.
- sprinkle with bread crumb topping and bake for 25 minutes ( uncovered) or until golden brown on top
- ***You can use any type of beans you like****
The Rating
Reviewed by 1 people-
That does sound delicious and filling. Perfect after a cold day out on the slopes. Thanks for the great post.
asheats in BIG BEAR LAKE loved it
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