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Rotini Santorini Bake

Makes: 8 servings
Prep 40 mins Bake 375°F 35 mins Stand 10 mins
Rotini Santorini Bake
Ingredients
  • 12  ounce package  dried rotini pasta
  • 1/2  cup  bottled balsamic vinaigrette
  • 1 15  ounce can  cannellini or garbanzo beans, rinsed and drained
  • 8  ounces  feta cheese, crumbled
  • 1  cup  coarsely chopped pitted Greek black olives
  • 1  pound  roma tomatoes, coarsely chopped
  • 1/2  cup  seasoned fine dry bread crumbs
  • 1 8  ounce carton  plain low-fat yogurt
  • 3/4  cup  milk
  • 1/3  cup  grated Parmesan cheese
  • 1  tablespoon  all-purpose flour
Directions

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.

Nutrition Facts (Rotini Santorini Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 425,
  • Fat, total (g) 15,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 57,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 19,
  • vit. A (IU) 632,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1045,
  • Potassium (mg) 404,
  • calcium (mg) 313,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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