Meal Type: Dinner

Prep Time: 20 min.

Cooking Time: 60 min.

Total Time: 1 hours and 20 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: American

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: March 12, 2018

Wonderful side dish for any dinner including chicken, beef or lamb. It also makes a green main dish on a cold winter night.

1. In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened.

2. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft.

3. Stir in sauce; bring to boil.

4. Reduce heat; simmer for about 5 minutes or until thickened.

5. Stir in beans; set aside.

6. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.

7. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp.

8. Drain and return to pot. Stir in tomato mixture.

9. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil. [Can be prepared to this point and cooled in refrigerator.

10. Cove and refrigerate for up to 4 hours.

11. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.]

12. Bake in 350F 180C oven for about 35 minutes or until heated through.

13. Broil, uncovered, for about 2 minutes or until browned and bubbly.

14. Serve with crisp cucumber and red onion salad.

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Dietary Notes:

This recipe is high in Vitamin A with 103% of your daily recommended intake per serving. This recipe is high in Vitamin C with 111% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.

Food Allergy Information: