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Rotini With Green Beans

Fettuccine.Inn's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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)
  Salt 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Rotini/Tortellini 2 Cup (32 tbs) (Uncooked)
  Shredded mozzarella cheese 1 Cup (16 tbs)
Directions

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.
Drain.
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 350°F (175°C).
Bake 15 minutes.
Serve immediately.
Makes 6 to 8 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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