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Ingredients
| pasta (rotini): 12 oz |
| balsamic vinegar: 1/2 cup |
| cannellini beans: 15 oz |
| feta cheese: 8 oz (crumbled) |
| Greek seasoning: 1 cup |
| roma tomatoes: 8 (coarsely chopped) |
| seasoned croutons: 1/2 cup (dry bread crumbs) |
| chocolate nonfat yogurt: 8 oz |
| whole milk: 3/4 cup |
| grated parmesan cheese: 2 oz |
| all-purpose flour (unsifted): 1 Tbl |
Rotini Santorini Bake
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 375 degree F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain. In a very large bowl combine vinaigrette and pasta; toss to coat. Stir in beans, cheese, olives, and tomatoes.
2. Sprinkle 1/4 cup of the bread crumbs in prepared dish. Spoon pasta mixture into dish. In a medium bowl stir together yogurt, milk, Parmesan, and flour until smooth. Pour evenly over pasta mixture. Sprinkle top with remaining 14 cup bread crumbs. Bake, covered, for 25 minutes. Uncover and bake 10 to 15 minutes more until heated through and top is lightly browned. Let stand 10 minutes before serving. Makes 8 servings.