Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Pasta with melted cheese is the one thing I could eat over and over again." -Yotam Ottolenghi

The refrigerator light goes on...

You make lasagna using uncooked noodles and baking them with the sauce in the oven, so why not do it with macaroni? Add all the ingredients in the pan, bake, and boom: rich, creamy, cheesy pasta.

The garlic, rich tomato paste, and rosemary come together really well. You could create fantastic variations on this with different flavors. Try sun dried tomato paste or dried oregano, or add some smoked paprika or maybe some red pepper flakes for some spice.


Bean and Tomato Pasta Bake

Servings: 4 | Serving size: about 2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied using a larger skillet and makes great leftovers - even cold.

2 Tbsp. olive oil
3 cloves garlic (minced)
3 Tbsp. no salt added tomato paste
1 tsp. dried rosemary (crumbled)
2 - 15 ounce cans no salt added diced tomatoes
1 cup water
1 - 15 ounce can no salt added white beans
6 ounces whole wheat or gluten free elbow pasta
1/2 tsp. salt
to taste fresh ground black pepper
5 ounces mozzarella cheese (shredded)

Bean and Tomato Pasta Bake recipe from Dr. Gourmet

Preheat the oven to 325°F.

Place a large skillet on the stove over medium high heat.

Add the olive oil and the garlic.

Reduce the heat to medium and cook for about 5 minutes. Stir frequently.

Add the tomato paste and rosemary and cook for about one minute.

Add the tomatoes, water, white beans, pasta, salt, and pepper.

Stir and place the skillet in the oven.

Bake for 30 minutes.

Remove and sprinkle the cheese over the top and return the pan to the oven.

Bake for another 10 minutes.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 458 Calories from Fat 158
% Daily Value
Total Fat 17.5g 26%
    Saturated Fat 7g 35%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 19mg 7%
Sodium 520mg 22%
Total Carbohydrates 56g 19%
    Dietary Fiber 10g 40%
    Sugars 8g
Protein 22g
Vitamin A 10% Vitamin C 35%
Calcium 15% Iron 25%
Vitamin K 14mcg Potassium 926mg