Vegetable Casserole

ingredients

• 2
  19-oz. cans cannellini beans
• 1
  19-oz. can garbanzo or fava beans
• 1/4
  cup purchased basil pesto
• 1
  medium onion, chopped
• 4
  cloves garlic, minced
• 1-1/2
  tsp. dried Italian seasoning, crushed
• 1
  16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1
  large tomato, thinly sliced
• 1
  8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2
  cups fresh spinach
• 1
  cup torn radicchio
  
  
  directions
  

  1.Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

  2.In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

  Source

Artichoke Pasta

ingredients

• Nonstick cooking spray
• 3
  14.5-oz. cans diced tomatoes with basil, oregano, and garlic
• 2
  14-oz. cans artichoke hearts, drained and quartered
• 6
  cloves garlic, minced
• 1/2
  cup whipping cream
• 12
  oz. dried linguine, fettucine, or other favorite pasta
• Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)
  
  
  directions
  

  1.Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

  2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

  3.Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

  
  

  
  
  Source