INGREDIENTS
2 cups dry Navy Beans, cooked and drained
1 (10-ounce) can tomato purée, no salt added
1 cup shredded fat-free Cheddar cheese
1 cup shredded light (reduced-fat) mozzarella
2 tablespoons dried oregano

PREPARATION
Lightly spray an 8-1/2 x 11" casserole dish with cooking spray. Mix cooked beans with tomato purée, and pour into dish. Combine cheeses and oregano, and spread on top of beans. Bake uncovered at 275°F for 1 hour.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1 cup
Calories: 204
Carbohydrates: 26g
Fat: 2g
Cholesterol: 7mg
Protein: 20g
Fiber: 8g
Sodium: 274mg

FOOD EXCHANGES
1-1/2 starch/bread
2 lean meat