Tomato-Basil-Casserole
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Tomato Basil Casserole

  • Makes: 4 servings
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All You Need

  • 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 1/2 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) Club House Basil Leaves
  • 1/2 tsp (2 1/2 mL) Club House Oregano Leaves
  • 1/2 tsp (2 1/2 mL) Club House Garlic Powder
  • 1/4 tsp (1 1/4 mL) Club House Ground Thyme
  • 1/2 tsp (2 1/2 mL) grated mozzarella cheese, optional

Instructions

  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.

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