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Title: Green Bean Pasta Bake
Categories: Pasta Vegetable Main
Yield: 8 Servings
| 6 | oz | Macaroni |
| 1 | c | Onion, chopped |
| 1 | c | Mushroom, sliced |
| 1 | tb | Italian seasoning, dried |
| 1 | ts | Rosemary, dried |
| 1 | ts | Ground cummin |
| 1 | tb | Minced garlic |
| 1 | tb | Oil |
| 14 1/2 | oz | Can stewed tomatoes |
| 8 | oz | Tomato sauce |
| 16 | oz | Can green beans, drained |
| 1 | c | Monterey jack, shredded |
Cook pasta per package directions, drain and set aside. In 10 inch skillet cook onion, mushrooms and seasoning until onion is tender. Add tomatoes and tomato sauce; cook uncovered over medium high heat for another 5 minutes. Remove from heat. Stir in the pasta, green beans and 1/2 cup of shredded monterey cheese. Season to taste with salt& pepper. Stir well to mix then pour into an 8 X 12 baking dish. Top with remaining cheese. Bake at 350 degrees for 25 minutes.
Source: modified recipe from a Del Monte can
Options: Add a little grated parmesan to topping.
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