Ingredients Jump to Instructions ↓

  1. 12 ounces dried rotini pasta

  2. 1/ 2 cup bottled balsamic vinaigrette

  3. 1 pound plum tomatoes, coarsely chopped

  4. 1 15-ounce can cannelloni beans (white kidney beans) or garbanzo beans (chickpeas), rinsed and drained

  5. 8 ounces feta cheese, crumbled

  6. 1 cup coarsely chopped pitted ripe olives

  7. 1/2 cup seasoned fine dry bread crumbs

  8. 1 8-ounce carton plain low-fat yogurt

  9. 3/4 cup milk

  10. 1/3 cup grated Parmesan cheese

  11. 1 tablespoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish;

  3. set aside. Cook pasta according to package directions. Drain.

  4. In a very large bowl combine vinaigrette and pasta; toss to coat. Stir in tomatoes, beans, feta cheese, and olives.

  5. 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 cheese, and flour until smooth.

  6. Pour yogurt mixture evenly over pasta mixture. Sprinkle top with remaining 1/4 cup bread crumbs.

  7. Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is lightly browned. Let stand for 10 minutes before serving.


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