Recipe from The Low-Fat Way To Cook.
Yields 6 servings.
294 calories per serving.
1.5 c zucchini, diced
1/2 c mushrooms, sliced
1/4 c onions, chopped
1.5 tbsp margarine
1 tbsp all-purpose flour
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
3 c tri-colored rotini, cooked
16 oz kidney beans, drained
6 oz part-skim mozzarella, shredded
1.5 tbsp parmesan cheese, shredded
Preheat oven to 350.
Coat a skillet with cooking spray & place over medium heat until hot.
Add zucchini, mushrooms, & onions & saute until tender.
Remove from heat & set aside.
Melt margarine in the same skillet over medium heat.
Add flour & stir until smooth.
Cooking 1 minute stirring constantly until thick & bubbley.
Remove from heat & stir in basil, oregano, & salt.
Combine sauce mixture, veggie mixture, pasta, beans, & mozzarella cheese in a large bowl & stir well.
Pour mixture into casserole dish.
Sprinkle parmesan cheese on top.
Cover & bake for 20 minutes.
Uncover & bake for an additional 10 minutes.