Rotini With Green Beans
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced celery||1 Cup (16 tbs)|
|Olive oil||4 Tablespoon|
|Tomato bits||1 Can (10 oz)|
|Mushrooms||1 Can (10 oz), drained|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Frozen green beans/Mixed vegetables||20 Ounce, cooked, drained (2 Packages)|
|Water chestnuts||1 Can (10 oz), drained and thinly sliced|
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Rotini/Tortellini||2 Cup (32 tbs) (Uncooked)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
Butter a 2 quart casserole; set aside.
In a medium saucepan, saute' onion and celery in olive oil until golden.
Stir in tomato bits, mushrooms, wine, parsley, 1/2 teaspoon salt, oregano, thyme and pepper.
Cover and simmer 10 minutes.
Add green beans or mixed vegetables.
Cover and cook 5 minutes longer.
Stir in water chestnuts.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and vegetable oil.
Gradually add rotini or tortellini, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Arrange pasta in bottom of prepared casserole.
Sprinkle with mozzarella cheese.
Spread with green bean or mixed vegetable mixture.
Cover and place in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 15 minutes.
Makes 6 to 8 servings.