Baked Ziti and Bean Casserole

  • 1 28-ounce can whole tomatoes -- drained
  • 1 cup ricotta cheese
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 cups hot cooked ziti or penne pasta
  • 1 15-ounce can great northern beans -- rinsed and drained
  • 3 slices mozzarella cheese -- 6 1/2 x 4-inches each
  • Grated parmesan cheese -- if desired

Preheat oven to 400º F.

Spray a rectangular baking dish, 11 x 7 x 1 1/2-inches, with nonstick cooking spray. Break up tomatoes in large bowl. Stir in ricotta cheese, onion, parsley, thyme, salt and red pepper. Carefully fold in pasta and beans. Pour pasta mixture into baking dish, spreading evenly. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until the mixture is hot and cheese is golden brown. Sprinkle with parmesan cheese.

  • Yields: 6 servings
  • Preparation Time: 45 minutes

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