Vegetarian

Pasta Veggie and Bean Bake (Gluten Free) is for Dinner.

Pasta Veggie and Bean Bake (Gluten Free) takes 20 minutes to prepare.

Pasta Veggie and Bean Bake (Gluten Free) takes 30 minutes to cook.

Pasta Veggie and Bean Bake (Gluten Free) makes 4 servings.

The ingredients for Pasta Veggie and Bean Bake (Gluten Free) are:

4 oz. Organic Brown Rice Penne Pasta
1 Whole Large Tomato cut into wedges
1 Bunch Organic Broccoli (fresh)
12 oz. Veggie Medley Broc, Caul, Baby Carrots
1/3 cup EVOO
1/2 medium red onion diced
3 Med. or 2 Large Garlic Cloves chopped (fresh)
15 oz can White Kidney Beans (Cannellini)
3/4 cup (or 3 oz.) Organic Trader Joe's Shredded Mozerella Cheese
Salt - Himilayan ground
Pepper- Fresh Ground Rainbow Peppercorn

Here is how you make Pasta Veggie and Bean Bake (Gluten Free):

Cook Brown Rice Pasta according to instructions. Cut bunch of broccoli into small spears.Steam broccoli, cauliflower, and carrots. Place all steamed veggies, and tomatoes in a big bowl with the pasta and toss well. Pour into a rectangle shaped glass baking dish. Distribute pasta and veggies as evenly as possible by eye. Drain and rinse beans well.. pour evenly over the veggies.Use olive oil to wilt the garlic and onion. Use a serving spoon to distribute over mixture.. finally top with mozerella cheese by sprinkling with your hand 1 oz. at a time. Bake in the over about 20 to 30 minutes. Remove from oven and split into 4 Super Size portions or 6 average portions.Number of Servings: 4Recipe submitted by SparkPeople user OPERATIONMILF.

The nutritional information for Pasta Veggie and Bean Bake (Gluten Free) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 606.9

• Total Fat: 24.4 g
• Cholesterol: 11.3 mg
• Sodium: 365.6 mg
• Total Carbs: 78.7 g
• Dietary Fiber: 16.6 g
• Protein: 21.8 g

The dietary needs meet for Pasta Veggie and Bean Bake (Gluten Free) is Gluten Free