Main Dishes

Black Bean Baked Penne

86

A vegetarian hybrid of lasagna and baked ziti.

12
4 cups penne rigate, cooked
1/2 medium onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
2 cans black beans, rinsed and drained
1 15oz diced tomatoes, undrained
12oz tomato paste
1 cup water
1 tbsp dried cilantro
1/2 tsp crushed red pepper flakes
2 eggs, slightly beaten
15oz ricotta cheese
1/2 cup parmesan cheese
2 tbsp parsley flakes
2 cups Mexican blend shredded cheese
Heat oven to 350 degrees. In a skillet over medium heat, sauté onion and garlic in oil until onions are translucent. Add the beans, diced tomatoes, tomato paste, water, cilantro and red pepper flakes to skillet. Combine and heat through. In a bowl, stir together the eggs, ricotta cheese, parmesan cheese and parsley. Lightly oil a 9x13" casserole dish; spread a thin layer of the bean mixture on the bottom of the dish. Spread half the cooked penne pasta in the dish. Dollop and loosely spread half of the ricotta mixture over the penne. Dollop and loosely spread half of the bean mixture over the ricotta mixture. Sprinkle with half of the Mexican blend cheese. Repeat penne, ricotta, bean and cheese "layers". Cover with foil and bake for 30-35min. Uncover and continue to bake 10-15min longer.
Nutritions

Calories
298

Sodium
200mg
8% DV

Fat
6g
9% DV

Protein
19g
39% DV

Carbs
42g
14% DV

Fiber
10g
43% DV