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
Preparation
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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)
