Prep 10 mins
Cook 45 mins
A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994).
- 1 1⁄2 teaspoons cumin seeds
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 2 carrots, scraped and chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 (28 ounce) can tomatoes, undrained
- 1 1⁄2 cups frozen corn
- 3 medium zucchini, diced
- 8 ounces penne, cooked al dente
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 4 ounces sharp cheddar cheese, shredded
- In a large non-stick skillet heat cumin seeds over low heat until aromatic.
- Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
- Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
- Reduce heat and simmer uncovered for 15 minutes.
- Add the corn and zucchini and simmer 5 more minutes.
- Add the cooked pasta and the beans and mix well.
- At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).
My wife loves vegetables and I thought this would be a perfect dish. I was right!! I did make mine using chicken breast. It was a bit dry so next time I will add some salsa and it did need some salt. Thanks for posting