entrees

Tomato Basil Casserole

Loaded with vegetables and bold Italian flavour, this pasta bake comes out of the oven cheesy, hearty and ready to feed the whole family.
310
CALORIES
14
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 2 1/2 cups (625 milliliter) cooked penne pasta
  • 1 can (19 fl oz/ 540 milliliter) kidney beans, drained
  • 2 teaspoons (10 milliliter) vegetable oil
  • 1/2 cup (125 milliliter) chopped onion
  • 1/4 cup (62.5 milliliter) chopped green pepper
  • 1 cup (250 milliliter) quartered small mushrooms
  • 1 cup (250 milliliter) sliced zucchini
  • 1 1/2 cups (375 milliliter) chicken broth
  • 28 fluid ounce (840 milliliter) diced tomatoes
  • 1 teaspoon (5 milliliter) Basil Leaves
  • 1/2 teaspoon (2.5 milliliter) Oregano Leaves
  • 1/2 teaspoon (2.5 milliliter) Garlic Powder
  • 1/4 teaspoon (1.25 milliliter) Thyme Leaves
  • 1/2 teaspoon (2.5 milliliter) grated mozzarella cheese, optional

Preparation

  • 1 Spread cooked penne pasta in bottom of lightly greased 9 x 13 inch (22 x 34 cm) baking dish. Place kidney beans in a single layer on top. Set aside.
  • 2 Meanwhile, in large saucepan, heat vegetable oil over medium heat; cook onion and bell pepper for 5 minutes until soft.
  • 3 Add mushrooms and zucchini and cook 2 minutes.
  • 4 Stir in chicken broth, tomatoes, Club House Basil Leaves, Oregano Leaves, Garlic Powder and Thyme Leaves. Bring to a boil. Reduce heat and simmer 10 minutes.
  • 5 Pour over layered beans and pasta. Cover with foil. Bake at 350°F (180°C) for 30-45 minutes. Let stand 10 minutes before serving. Garnish with grated mozzarella cheese.

NUTRITION INFORMATION

(per Serving)

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