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.
Loaded with vegetables and bold Italian flavour, this pasta bake comes out of the oven cheesy, hearty and ready to feed the whole family.
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Ingredients
Servings
Ingredients
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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