Rotini Santornini Bake - cooking recipe

Ingredients

12 oz. pkg. dried rotini pasta
1/2 c. bottled balsamic vinegar
1 - 15 oz. can cannelloni or garbanzo beans, rinsed and drained
8 oz. feta cheese, crumbled
1 c. coarsely chopped pitted Greek black olives
1 lb. roma tomatoes, coarsely chopped
1/2 c. seasoned fine dry bread crumbs
1 - 8 oz. carton plain low fat yogurt
3/4 c. milk
1/3 c. grated parmesan cheese
1 T. all purpose flour

Preparation

Preheat oven to 375.
Lightly grease a 3 qt. rectangular baking dish; set aside.
Cook pasta according to pkg. directions. Drain.
In a very large bowl combine vinegar and pasta; toss to coat.
Stir beans, cheese, olives and tomatoes.
Sprinkle 1/4 c. of the bread crumbs in prepared dish.
Spoon the pasta mixture into the dish.
In a med. bowl stir together yogurt, milk, parmesan and flour until smooth.
Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 c. bread crumbs.
Bake, covered for 25 min.
Uncover and bake 10 - 15 min more until heated through and top is lightly browned.
Let stand 10 mins. before serving. Makes 8 servings.