Baked Pasta With White Beans and Tomatoes

Ingredients:

• 1 cup whole grain penne pasta (about 2.66oz)
• 1 large onion, finely sliced
• 3 cloves garlic, finely minced
• 2 sweet red peppers, sliced
• 1 ⅓ cups no-salt-added cooked white beans
• 8 teaspoons Benefiber
• ½ teaspoon salt
• 3 tomatoes, chopped
• 2 cups chopped spinach, chard or kale
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon cinnamon
• 1 tablespoon olive oil

Directions:

1. Preheat oven to 375 degrees.
2. Prepare the pasta according to package directions.
3. Heat a large ovenproof skillet over medium heat. Spray with cooking oil spray and add onion and garlic to skillet, stirring regularly for 3 minutes. Add red peppers and cook for 5 more minutes. Remove from heat.
4. In a large bowl combine white beans, Benefiber, salt, tomatoes, greens, oregano, cinnamon, red pepper mixture, 1 tablespoon olive oil, and the cooked pasta.
5. Place in a baking dish, cover with foil and bake for 20 minutes, remove foil and bake for an additional 10 minutes.

Nutritional Information (Per 1 Serving)

Contains 2 teaspoons of Benefiber (2 teaspoons = 3 grams of fiber)*

• Calories: 271
• Protein: 11g
• Carbohydrate: 50g
• Dietary Fiber: 16g
• Sugars: 7g
• Total Fat: 5g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Calcium: 143mg
• Sodium: 314mg

*Read product label before recipe preparation