Delicious Defined

Ingredients

• 3 medium tomatoes, blended plus 1 medium tomato, sliced
• 3 cloves of garlic, grated
• 2 cups of frozen mixed vegetables
• 2 cups of elbow macaroni
• 1 15oz can of cannellini beans, drained and rinsed
• 2 teaspoons of salt, divided
• 1/2 tablespoon of cumin seeds
• 1 teaspoon of cumin powder
• 1 teaspoon of turmeric powder
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of ground cinnamon
• 1 cup of chopped cilantro, packed
• Pinch of ground clove
• 2 cups of cheddar cheese, divided
• 1 tablespoon of olive oil

method

Step 1

Preheat the oven to 400F.
In a large pot, bring 1 1/2 quarts of water to a boil with 1 teaspoon of salt. Pour in the pasta and let boil for 7 minutes. Then, add the frozen mixed vegetables and cannellini beans to the pot. Let boil until the pasta has finished cooking (about 5 minutes). When the pasta has finished cooking, drain any remaining water from the pot.

Step 2

In another pan, heat the oil over medium-low heat and add in the cumin seeds. Stir until fragrant and the seeds begin “dancing.” Then, pour into the pot of pasta.

Step 3

In the pot of pasta, pour in the blended tomatoes, cilantro, ground clove, ground cinnamon, cumin powder, turmeric powder, garlic, chili powder, and the remaining salt. Turn the heat to medium and cook for 5 minutes. Stir in 1 1/2 cup of the cheese.

Step 4

Pour the pasta into a 9×9 square baking tray. Top with the remaining 1/2 cup of cheese and the sliced tomato. Bake at 400F for 15 minutes, or until the cheese has lightly browned.