PASTA AND BEAN CASSEROLE using THE GREAT GRANNY Diet recipe book

This is a total any season entree and easily feeds a crowd for pennies.
I also love to use up all my pasta pieces that I have left from cooking, penne, fuselli, even lasagna sheets broken- Just cook  the longest cooking, first.

This recipe serves 4-6

1 cup dried beans (Cooked as stated in The Great Granny Diet)
4 tbsp olive oil
2 cups sliced onion
1 cup sliced leeks (optional)
4 cloves garlic smashed and minced
2 bay leaves
1 tsp each dried oregano, thyme, sage
2 tbsp tomato paste
1/4 cup wine/apple juice
4 cups vegetable stock
1 pound dried pasta
1 cup sliced/chopped celery
1 cup minced carrots
2 cups sliced mushrooms
1 cup sliced bell peppers
1/2 pound sliced tomatoes
1tbsp molasses or black treacle
1 cup dried/TOASTED  bread crumbs
salt and pepper to taste
3tbsp chopped fresh basil, rosemary or parsley


Method

PREHEAT oven 350F


To a large heatproof casserole.
Add 3 tbsp oil, onions, garlic, herbs, vegetables, wine, tomato paste and add the vegetable stock.
Bring to boil then tightly cover* and bake on middle shelf in a 350F oven.
* if covering with foil and no actual lid, then place the casserole  on a lined cookie sheet for baking

Cook for 2 hours.
Add the cooked beans after 45 mins.

Towards the end of cooking bring a pan of water to boil and cook the pasta shapes, adding sea salt towards end of cooking.
Drain well and keep warm  adding 1 tbsp olive oil to this to keep from sticking.

Remove the casserole from oven, check seasoning, gently fold in the cooked pasta and sprinkle with the bread crumbs and continue baking for 1 hour, covered.

Remove from oven and top with fresh herbs and serve  on warm plates


VARIATION
 FOR VEGETARIAN MEAL , ADD 1 - 2 CUPS GRATED CHEESE 20 MINS BEFORE SERVING AND ALLOW TO MELT OVER THE BREADCRUMBS