3 Cups Broccoli, Chopped 3 Tbl Olive Oil
3 Cups Potato, Diced 1/2 Tbl garlic, minced
29 Ounce Petite Diced Tomatoes 1/4 Tsp Red Pepper Flakes
15.5 Ounce Cannellini Beans, 1/2 Cup Mozzarella, grated
-rinsed and drained 1/2 Cup Parmesan, Grated
1/2 Tsp Salt
Preheat oven to 400 degrees F.
Add potatoes to boiling water and cook for 7 minutes. Add the broccoli the last two minutes of cooking. While cooking, pour the beans into a colander. Drain the potatoes and broccoli over the beans. Return to the pot and stir in tomatoes and beans.
In a small bowl, combine salt, olive oil, garlic, and red pepper flakes. Pour over vegetables and toss gently to coat. Spread half of vegetable mixture in a 2 quart baking dish coated with cooking spray. Sprinkle with the mozzarella cheese. Spoon on remaining vegetables and top with Parmesan. Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.
Per Serving: 378 Cal (37% from Fat, 23% from Protein, 40% from Carb); 23 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 39 g Carb; 10 g Fiber; 6 g Sugar; 506 mg Calcium; 5 mg Iron; 976 mg Sodium