|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 107g||39%|
|Dietary Fiber 20g||73%|
|Total Sugars 23g|
|Vitamin C 18mg||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this baked pasta casserole only has five ingredients, so it really can be a time saver on a busy night.
What to do with all the extra time you'll have on hand by preparing such a simple and easy dinner as this one? Make a fresh green salad to go along with it or try baking a simple whole wheat dinner roll. Why not?
This pasta and bean casserole recipe courtesy of Bush's® Beans.
1 pound penne pasta
1 (14 1/2-ounce) can diced tomatoes
2 (16-ounce) cans kidney beans, drained
1 (26-ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
Gather the ingredients. Preheat oven to 375 degrees.
Prepare pasta according to package directions. Drain and return to saucepan.
Stir in diced tomatoes, kidney beans, and spaghetti sauce.
Transfer to 2-quart baking dish and top with shredded mozzarella.
Bake until cheese is melted and golden, about 40 minutes.
Serve and enjoy!