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
4
Servings
Ingredients
Preparation
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INGREDIENTS
- 2 1/2 cups (625 ml) cooked penne pasta
- 1 can (19 fl oz/ 540 ml) kidney beans, drained
- 2 tsps (10 ml) vegetable oil
- 1/2 cup (125 ml) chopped onion
- 1/4 cup (62.5 ml) chopped green pepper
- 1 cup (250 ml) quartered small mushrooms
- 1 cup (250 ml) sliced zucchini
- 1 1/2 cups (375 ml) chicken broth
- 28 fl oz (840 ml) diced tomatoes
- 1 tsp (5 ml) Basil Leaves
- 1/2 tsp (2.5 ml) Oregano Leaves
- 1/2 tsp (2.5 ml) Garlic Powder
- 1/4 tsp (1.25 ml) Thyme Leaves
- 1/2 tsp (2.5 ml) grated mozzarella cheese, optional
What you'll need
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)
