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Baked Bean and Pasta Casserole

Vegetarian Recipe

For Baked Bean and Pasta Casserole, use pinto or kidney beans with molasses, onion, cooked pasta of choice and a dash of optional salt for this healthful and tasty dish.

Cooking Baked Bean and Pasta Casserole


19-oz can pinto or kidney beans, drained (or 2 cups cooked pinto or kidney beans)
3 tablespoons molasses
1 small onion, finely minced
4 cups cooked pasta, drained
Dash salt (optional)

Recipe Directions

Preheat oven to 350 degrees. Mix all the ingredients together. Pour into casserole dish.

Bake at 350 degrees for 15 to 20 minutes. Serve hot.

Nutrition Information

Recipe makes 6 servings Baked Bean and Pasta Casserole.

Bonus: Cripsy Celery Salad

How about a crispy celery salad to go with the casserole? Flat leaf parsley, also known as Italian parsley, is not only a different shape than curly-leaf parsley but also has a stronger flavor.

Stalks of celery 5 or 6 outer celery ribs, trimmed and thinly sliced on the diagonal
Small, inner celery ribs, including the leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup small whole fresh flat-leaf parsley leaves

Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper. Just before serving, toss with the parsley and mint. Serve immediately. It is delicious served on a bed of thinly sliced beets.

Nutrition information:
Yield: 4 servings
Calories, 76, carbohydrates, 3g, protein, 1g, fat, 7g, 0 cholesterol

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Vegetarian Fact

Vegetable All plant foods contain valuable phytochemicals that are known to protect the body from free-radical damage. Free radicals are unstable oxygen molecules that damage our cells and are linked to a number of debilitating diseases, such as cancer, coronary artery disease, cataracts, and even aging.

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