1-Pot: Vegetable Bean Casserole

Yield: 4 Servings
Categories: Pasta, Casseroles, Vegetables
2tbButter
3Garlic cloves, minced
2Onions, chopped
2Carrots, diced
1tbRed wine vinegar
1/2tsDried rosemary, crushed
1/2tsPepper
1pnHot pepper flakes
3cSpaghetti sauce
19ozCan Romano or kidney beans, drained and rinsed
2cRotini pasta
2cBroccoli, chopped
1/3cRomano cheese, fresh grated
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