Pasta And Bean Casserole Recipes

PASTA AND BEANS

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

ITALIAN PASTA AND BEAN CASSEROLE

Steps:

• In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. , Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes.

PASTA AND WHITE BEAN CASSEROLE

Steps:

• Preheat oven to 350. Spray 2 quart casserole with cooking spray.
• Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender.(if using mushrooms, add those to the oil).
• add beans, pasta, tomato sauce, italian seasoning, salt and pepper, mix well.
• Transfer to prepared casserole;sprinkle with cheese and parsley.
• bake 20 minutes or until cheese is melted.

CHEESE, PASTA, AND BEAN CASSEROLE

Steps:

• In large enamelled cast-iron French oven, bring water to a boil.
• Cook pasta as directed, drain.
• Return to pot and add butter.
• Mix cheddar cheese with bread seasoning.
• Add 1 1/3 cups of cheese/seasoning mix to beans.
• Toss with pasta & tomatoes in the pot.
• Beat eggs with sour cream, evaporated milk, and garlic.
• Pour over pasta & cheese.
• Combine remaining 2/3 cup of cheddar with Parmesan and wheat germ.
• Spread out evenly over the surface.
• Sprinkle paprika on top.
• Bake for 20 minutes, covered, at 350°F.
• Uncover and return to oven for 10 minutes.
• If top layer is not crunchy, set on broil until golden.

MEXICAN PASTA CASSEROLE

Steps:

• Preheat oven to 350°F
• Cook macaroni until al dente; set aside.
• Sauté garlic in 2 Tbsp olive oil about 30 seconds on medium heat. Add jar of salsa and bring to simmer. Add in can on refried beans a dollop at a time. (I used wire whisk to whisk in). Add hot sauce to taste. If too thick at this point add a little bit of water. I actually put some in the same jar as the salsa and got the extras out. Simmer 10 minutes.
• Add 4 oz of the cream cheese in dollops (again using wire whisk to blend in). Once the cream cheese is blended, add the cup of sour cream and stir. Sauce will be thick and creamy. I added a dash of cumin and chili powder--your preference on the spices.
• Spray casserole dish and add in pasta. Stir in sauce mixture until blended. Top with dollops of remaining cream cheese. Sprinkle with shredded cheese and top with jalapeño slices.
• Bake covered with foil 30-40 minutes Enjoy!