Tuscan Pasta Bake (suitable for vegetarians)
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This convenient pasta bake recipe makes use of the borlotti beans popular in the Italian region of Tuscanny.
If you are unable to find borlotti beans in your local store you can substitute with cannellini beans.
A heathly vegetarian meal that takes only 5 minutes preparation work, then you can relax whilst it cooks itself.
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Recommended
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Nutritional Information
(per serving)
Calories: 334
Protein: 13g
Fat: 2g
- Saturated: 1g
- Cholesterol: 0mg
Carbohydrate: 44g
- Sugars: 5g
Fiber: 8g
Sodium: 1.1g
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Ingredients (Serves 4)
| 7oz/200g pasta twirls |
| 3 sticks of celery |
| 14oz/400g can borlotti beans, drained |
| 14oz/400g can of tomatoes |
| ¼ bottle of red wine |
| 1 vegetable stock cube |
| 2oz/50g black olives |
| 1 teaspoon dried mixed herbs |
| ½ teaspoon salt |
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1 |
Put the pasta in the base of an oven proof dish.
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2 |
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Chop the celery and add it to the dish along with the tomatoes, olives, beans, herbs, stock cube and salt.
Gently mix all the ingredients together with a large spoon being careful not to damage the beans.
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3 |
Add the wine and briefly mix it in.
Top up the dish with water until the liquid almost but not quite covers the pasta.
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4 |
Cover the dish with aluminum foil and bake in a preheated oven at 190 degrees C/380 degrees F/Gas Mark 5.
Cook for 25 minutes then stir the contents of the dish before putting it back in the over for a further 20 minutes.
5 minutes before the cooking finishes remove the foil to give the pasta a golden brown finish.
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