Name: Baked Ziti and Bean Casserole
Ingredients: 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 cup hot cooked ziti or penne pasta; 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

Baked Ziti and Bean Casserole

Ingredients

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
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

Instructions

Yields: 6 servings. Preheat oven to 400F. 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 mixture is hot and cheese is golden brown. Sprinkle with parmesan cheese.