|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 8g||28%|
|Total Sugars 4g|
|Vitamin C 8mg||39%|
|*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 is the perfect weeknight meal for vegetarians and omnivores alike. The meat-lovers won't miss anything, as the meaty beans and cheesy topping make the casserole a hearty and filling dish. You'll need less than an hour if starting from uncooked pasta, but just 45 minutes if you happen to have leftover pasta in your fridge. Mix it with jarred sauce, diced tomatoes, and beans and top it with melty mozzarella cheese for a gooey and delicious pasta dinner. Serve with a green salad and some crusty bread to pick up the leftover sauce on your plate. Our time-saver recipe is a great option for a last-minute meal. The only work you have to do is to cook the pasta and give the ingredients a quick mix once it's cooked. Prepare in the morning, cover, and pop in the fridge ready to be put in the oven once it's dinner time.
Our recipe uses gluten-full pasta, but many options are available to adjust this casserole to different dietary needs. Many delicious gluten-free kinds of pasta are available in most supermarkets. Made out of rice, legumes, or nut-based flours, these pastas have a great texture and flavor. Use low-sodium jarred tomato sauce and low-sodium canned beans if needed, or use your own homemade pasta sauce and cooked beans—you'll need a little over three cups of sauce for our preparation. Replace the dairy cheese with vegan shredded mozzarella and make a vegan-friendly casserole. This casserole is very versatile and can be made to your taste: a touch of hot sauce into the mixture or some freshly chopped herbs like oregano and basil can add a nice vibrant touch. Add more cheese to taste for an extra decadent topping, or add a few fresh chopped cherry tomatoes for sweetness.
Although our combination of pasta and beans might sound odd at first, don't miss out on trying it because it is truly a tasty meal, Adding beans to pasta is not an uncommon thing in Italy, as their beautiful pasta e fagioli soup shows. Besides, legumes are one of the most nutritious ingredients that nature has to offer and you'll be packing great amounts of them into just one dish. Two cans of drained kidney beans will bring to your table a whopping 42 grams of protein and close to 30 grams of fiber. An average pound of pasta made out of wheat has approximately 56 grams of protein total. Both ingredients combined, not taking into account the protein from the cheese, makes a hearty and nutritious meal, great for kids and adults alike.
This pasta and bean casserole recipe comes courtesy of Bush's® Beans.
1 16-ounce package penne pasta
1 14.5-ounce can diced tomatoes
2 16-ounce cans kidney beans, drained and rinsed
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!
Beans, Kidney Red, Mature, Canned, Drained. FoodData Central. United States Department of Agriculture.