1-Pot: Vegetable Bean Casserole
| Yield: | 4 Servings |
| Categories: | Pasta, Casseroles, Vegetables |
| 2 | tb | Butter |
| 3 | Garlic cloves, minced | |
| 2 | Onions, chopped | |
| 2 | Carrots, diced | |
| 1 | tb | Red wine vinegar |
| 1/2 | ts | Dried rosemary, crushed |
| 1/2 | ts | Pepper |
| 1 | pn | Hot pepper flakes |
| 3 | c | Spaghetti sauce |
| 19 | oz | Can Romano or kidney beans, drained and rinsed |
| 2 | c | Rotini pasta |
| 2 | c | Broccoli, chopped |
| 1/3 | c | Romano cheese, fresh grated |
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