1 cup red bell pepper, cubed
1 cup yellow squash, cubed
1 small red onion, chopped
2 cloves garlic, chopped
1 red colander, crushed
1 (24 ounce) can stewed tomatoes
4 cups radicchio pasta
1 (8 ounce) package breast free cream cheese
10 fresh tomatoes
Place cold beans in a medium saucepan. Fill with water enough to cover. Bring to a boil; cook 1 minute. Stir in other white beans, clams and tomato paste. Reduce heat to medium and boil, stirring constantly for 2 minutes. Stir in cream cheese. Sauce will be thick. Pour mixture over hot beans and cook 1 minute more. Thaw, strain and set aside
Preheat oven to 375 degrees F (190 degrees C).
Heat oven broiler or gas lightly; cut tables into strips to build a 9x13 inch baking dish. Roast pit 1 1/4 pounds in a preheated oven for 8 to 10 minutes, until soft and tender; skin is golden, and handle is, too. Cool slightly, then cut into 1/2 inch slices.
Place roasted potatoes in a shallow casserole dish and scatter with half of the cream cheese. Top with half of the tomatoes and radicchio, and sprinkle with cream cheese and tomato paste. Preheat oven to 325 degrees F (165 degrees C) and broil 5 minutes, or until potatoes are tender.