This Spring days seems so cold guess that I am growing older, bones couldn’t take the cold anymore. Having to wear 2 thick jumper and trying not to get it dirty it while preparing and cooking. Came up with a quick method: cooked in oven.

“Macaroni is a type of dried pasta made from durum wheat, notably known as “elbow macaroni” in the U.S. It provides sustained energy, promotes satiety, and offers digestive health benefits due to its fiber content. As a complex carbohydrate, it delivers a steady glucose release for energy. Enriched versions are good sources of B-vitamins and iron, while whole-grain macaroni adds beneficial fiber, aiding weight management. When combined with vegetables, lean proteins, or legumes, macaroni can create balanced meals and is low in sodium with no cholesterol.”

“Canned red kidney beans are a nutritious legume high in plant-based protein, fiber, and essential minerals, providing benefits for weight management, heart health, and digestive health. It’s important to select low-sodium varieties and rinse them before use. They promote satiety, may lower heart disease risk factors, possess antioxidant properties due to compounds like anthocyanins, and support a healthy digestive system, potentially reducing colon cancer risk. Additionally, their fiber and protein help regulate blood sugar levels, aiding in the management and prevention of type 2 diabetes.”

My meal is comforting, hearty, delicious and sure did warm up my soul. I enjoy it by the fireplace with a glass of red wine.

Ingredients

3 bunches asparagus, washed, cut into bite size
2 medium carrots, cut into bite size
1 small green capsicum, deseeded, cut to bite size
250 g sliced mushrooms
1 punnet cherry tomatoes, halves
300 g dried packet macaroni
water for cooking macaroni
1 canned of red kidney beans, rinsed and drained
2 Tbs minced garlic
2 c red wine, divided
1 c water
Granada, Parmesan and Mozzarella grated cheese
oil
sea salt
black pepper

Method

Preheat oven 180 degrees C. Fill a large pot with enough water. Add a good pinch of salt to the water. Place the pot on the stove over high heat and bring the water to a rolling boil. Carefully add the dry macaroni to the boiling water. Stir the macaroni occasionally as it cooks. This prevents it from sticking to the bottom of the pot or clumping together. Cook for approximately 6-8 minutes.

Once cooked, drain the macaroni in a colander. Heat a saucepan on medium high, add oil and garlic; cook until fragrant. Then add carrots and asparagus; cook for 4 minutes. Now add in capsicums, tomatoes, mushrooms, and 1 c red wine. Toss vegetables around to coat in wine. 

Then pour in the macaroni into the baking dish, the cooked vegetables in red wine, add red kidney beans, the remaining wine, and water. Sprinkle some cheese. Stir to mix well. Sprinkle some more cheese on top to cover the cooked macaroni and vegetables.  Bake in oven for about 15-20 minutes until cheese melted and golden brown. Serve with a glass of red. Enjoy!!!

https://helenscchin.com/2018/09/27/baked-macaroni-and-vegetables/

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