PREP: 35 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 375°F MAKES 8 servings
• 12 ounces dried rotini pasta
• 1⁄2 cup bottled balsamic vinaigrette salad dressing
• 1 pound roma tomatoes, coarsely chopped
• 1 15-ounce can cannellini beans (white kidney beans) or garbanzo beans (chickpeas), rinsed and drained
• 2 cups crumbled feta cheese (8 ounces)
• 1 cup coarsely chopped pitted Greek black olives
• 1⁄2 cup seasoned fine dry bread crumbs
• 2⁄3 cup plain low-fat yogurt
• 3⁄4 cup milk
• 1⁄3 cup grated Parmesan cheese
• 1 tablespoon all-purpose flour
1. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions; drain. Transfer to an extra-large bowl. Drizzle with vinaigrette dressing; toss gently to coat. Stir in tomato, drained beans, feta cheese, and olives.
2. Sprinkle 1⁄4 cup of the bread crumbs in the bottom of the prepared baking dish. Spoon pasta mixture into dish. In a medium bowl stir together yogurt, milk, Parmesan cheese, and flour. Pour evenly over pasta mixture. Sprinkle with the remaining 1⁄4 cup bread crumbs.
3. Bake, covered, for 25 minutes. Bake, uncovered, for 10 to 15 minutes more or until heated through and top is light brown. Let stand for 10 minutes before serving.
PER SERVING: 425 cal., 15 g total fat (6 g sat. fat), 31 mg chol., 1,045 mg sodium, 57 g carb., 6 g fiber, 19 g pro.
