Ingredients for White Bean And Spaghetti Squares
- Cooked Spaghetti
- 1/2 cup milk
- 1 large egg
- 1/2 cup grated Romano cheese
- Olive Oil
- 1 medium onion, chopped
- Red Bell Pepper
- Yellow Bell Pepper
- Garlic Cloves
- Fresh Oregano
- Fresh Basil
- Eggs
- White Beans
- Italian Style Stewed Tomatoes
- Mozzarella Cheese
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How to Make White Bean And Spaghetti Squares
- Preheat oven to 375°F (190°C). Lightly grease a 3-quart shallow baking dish with nonstick olive oil spray.
- If the spaghetti is cold, reheat it in the microwave until warm. Place the spaghetti in the prepared baking dish.
- In a medium bowl, whisk together the milk, egg, and Romano cheese until well combined.
- Pour the egg mixture over the spaghetti, stirring gently to coat. Press the spaghetti mixture into the bottom and about 1 inch up the sides of the baking dish to form a crust.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and cook for 4-5 minutes, or until softened.
- Stir in the minced garlic, oregano, and basil. Cook for 1 minute more, until fragrant.
- Add the rinsed and drained cannellini beans to the skillet. Stir to combine with the vegetables.
- Pour the cannellini bean mixture into the spaghetti crust.
- Spread the undrained diced tomatoes evenly over the bean filling.
- Sprinkle the mozzarella cheese over the tomatoes.
- Cover the baking dish with foil.
- Bake for 15 minutes.
- Remove the foil and bake for another 20-25 minutes, or until the filling is bubbly and the cheese is melted and golden brown.
- Let the casserole stand for 10 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
22g
Fat
41g
Carbs
18g
