Italian Pasta and Bean Bake

Made this eeeeasy dinner last night, from the amazing book Saving Dinner the Vegetarian Way. The Saving Dinner books all include grocery lists, weekly menus, and recipes, including side dish suggestions. No-brainer meal planning that keeps the family healthy! (Other Saving Dinner books: the Basics, the Low-Carb Way, Through the Holidays.)

Italian Pasta and Bean Bake

Serves 6

1 pound penne pasta
1 (14.5-ounce) can diced tomatoes, drained
2 (16-ounce) cans kidney beans, rinsed and drained
1 (26-ounce jar pasta sauce
1 tsp Italian seasoning (I probably used 2-3 tsp)
8 oz. shredded mozzarella cheese

Preheat oven to 375 degrees F.

Prepare pasta according to package directions until al dente. Drain and return to pot. Add tomatoes, beans, pasta sauce, Italian seasoning, and 1/2 of the cheese.

Transfer to an 11x7-inch baking dish. [I used a 11x9 dish....]

Bake for 25 minutes. Sprinkle remaining cheese on top and bake an additional 15 minutes or until the cheese melts. [It only took 5 minutes to melt the cheese.]

Per Serving: 580 calories; 11g fat; 28g protein; 93g carbohydrate; 10g dietary fiber; 34mg cholesterol; 1125mg sodium. Exchanges: 5 Grain (Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.

Serving Suggestions: Serve with a large green salad and some garlic bread.