Vegetarian

White Bean Alfredo Casserole is for Dinner.

White Bean Alfredo Casserole takes several minutes to prepare.

White Bean Alfredo Casserole takes several minutes to cook.

White Bean Alfredo Casserole makes 4 servings.

The ingredients for White Bean Alfredo Casserole are:

Roasted Eggplant cubes:
1 1/2 lb eggplant, peeled and cubed
I/4 cup Newman's Own Lighten Up Light Italian Dressing

Broiled Bell Peppers:
2-3 medium to large Bell peppers--use a combination of green, red, yellow or orange. If you do NOT use a mix, use only red. Remove stems and seeds from peppers, and cut into large slices, quarter slices or half slices.
olive oil

(15 oz) can S&W White Beans 50% Less Sodium
1 1/2 cups Great Value Finely Shredded Low-Moisture Part-Skim Mozarella Cheese
1 small jar Classico Roasted Red Pepper Alfredo
1 1/2 cup cup Great Value Whole Wheat Rotini, cooked per pkg directions with salted water, rinsed in colander and drained

Here is how you make White Bean Alfredo Casserole:

Prepare eggplant and Bell peppers the day before. Eggplant: Place eggplant cubes in a salad spinner, and sprinkle with salt. Allow to sit in sink for 1/2 hr. Then thoroughly rinse salt away from eggplant and spin dry. Toss dry cubes with Newman's Own Italian dressing, as per ingredient list. Next, spray a baking pan with cooking spray. Mine suck to the pan anyways, either I forgot or did not spray enough.Bake in a 400 degree preheated oven for 20 minutes. Flip cubes with a metal spatula and roast for another 10-20 minutes. Eggplant should shrink quite a bit. Allow to cool, place in lidded container and store in the refrigerator.Bell peppers: Flatten inside surface against broiler pan with the flat of your hand. Brush a scant amount of olive oil on outside surface, facing up, of peppers. Broil pepper slices at broiler heat until charred spots begin to appear. Remove from broiler and allow to cool. Dice the pepper slices, and store in refrigerator in a sealed container.Pasta: Prepare enough whole wheat rotini to equal 3 cups cooked (approx. 1 1/2 cups dry) according to pkg directions. Drain in colander in sink and rinse with cold water. Let pasta continue to drain.Casserole: Preheat oven to 375 degrees. Drain can of white beans. In a large bowl, combine eggplant, peppers, beans, Alfredo sauce, and 1/2 cup of the shredded mozzarella. Add rotini and mix well. Spray an 8 x 8 glass pan with pan spray. Sprinkle remaining 1 cup of cheese over casserole. Spray aluminum foil casserole side and cover dish (This prevents the cheese from sticking to the foil.) Bake for 20-35 minutes until casserole is hot and cheese is bubbly; remove foil for last 10 minutes of baking to ensure cheese is melted.Serving Size: Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user SUNNYCALIGIRL.

The nutritional information for White Bean Alfredo Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 503.4

• Total Fat: 15.8 g
• Cholesterol: 43.3 mg
• Sodium: 1,283.8 mg
• Total Carbs: 70.1 g
• Dietary Fiber: 16.0 g
• Protein: 26.3 g

The dietary needs meet for White Bean Alfredo Casserole is Vegetarian