Recipe by Kumquat the Cat's friend
Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side.
- 8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups)
- 1 (28 ounce) can tomatoes in puree (whole or pre-chopped)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 celery, chopped
- 2 garlic cloves, crushed
- 2 (15 ounce) cans navy beans or 2 (15 ounce) cans white beans
- 1 cup vegetable broth
- black pepper, ground
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1⁄2 cup romano cheese, freshly grated
Directions See How It's Made
- Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
- Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
- In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
- Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
- Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.