April 06, 2008

Weekend cooking - mexican pasta casserole

Ingredients (this is exactly as I made it this afternoon)
140g onion
100g spinach
100g mushrooms
750ml bottle of tomato sauce (for pasta)
250g cooked red kidney beans
500g spaghetti (uncooked)
1 tbsp olive oil
1 tbsp garlic
  1. Cook spaghetti according to instructions.
  2. Chop all vegetables
  3. Fry onion in olive oil. Add spinach, mushrooms and garlic.
  4. Add tomato sauce.
  5. Season to taste. I like Italian herbs, pepper, salt.
  6. Add kidney beans and finally spaghetti.
  7. All the spaghetti didn't fit in my casserole dish so add as much as will fit :)
  8. Mix it all up and pour into a greased casserole dish (so it's easy to wash afterwards).
  9. Top with cheese and bake for about 15 minutes at about 180 degrees until the cheese melts and that gorgeous smell wafts through your whole house!

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1 comment :

Sharon said...

This looks delicious, Marcia!
Do you happen to have the nutritional info?