tomato_basil_casserole_600

Tomato Basil Casserole

310
Calories
14
Ingredients
4
Servings

What you'll need

Club House basil leaves, 37g

Basil Leaves

Club House oregano leaves, 33g

Oregano Leaves

Garlic Powder

Thyme Leaves

Ingredients

Step1
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

Nutrition information (per Serving)

310Calories
0mgCholesterol
1150mgSodium
14gProtein
4.5gTotal Fat
11gFiber
55gCarbohydrates

Preparation

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.
Meanwhile, in large saucepan, heat vegetable oil over medium heat; cook onion and bell pepper for 5 minutes until soft.
Add mushrooms and zucchini and cook 2 minutes.
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.
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.

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