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X Italian Vegetable and Side Dishes
Tomato Casserole (with spaghetti, onion, lima beans and green peppers)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 onion, sliced
1/2 pound spaghetti, broken
1 teaspoon salt
1 cup small lima beans, cooked
1 can tomatoes
1 green pepper, sliced
1/4 teaspoon pepper
2 tablespoons olive oil

1/2 cup Parmesan cheese, grated



Directions

Brown onion in hot olive oil, add tomatoes, peppers, lima beans; simmer.

Cook spaghetti about 8 minutes in boiling, salted water; drain.

Combine spaghetti with vegetable mixture, season and turn into a baking dish that has been rubbed with olive oil, sprinkle with cheese and bake about 20 minutes in a moderate (350 degres F.) oven.

Serves 4.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vincenzo Campi, 16th century.

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