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Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

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Home / Recipes / Tomato Bean Pasta Bake

Tomato Bean Pasta Bake

Dinner, Meatless, Recipes

pasta casserole in 9x12 dish with some scooped out onto a plate
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Feed your whole family for less than $5 with this hearty, delicious pasta bake!

If this were the 70s I’d happily call this a casserole, because let’s face it, that’s what this is. But I just can’t seem to call a recipe a casserole. It’s this weird hangup I have with the word. I’m just going to go and blame it on how I hated when the food on my plate mixed together when I was a kid so casseroles were the ultimate food to be feared.

Speaking of fear, don’t be afraid of this short list of ingredients! On the surface, it doesn’t look like this recipe could really amount to much but it’s shockingly delicious and satisfying. And let’s not forget about the price! This whole recipe costs less than $5! That’s right, you can feed your whole family for $5!

A note about the noodles: theoretically you could use any type of noodle and I’m sure it would be passable. But the shells are really where it’s at! They’re like little scoops that trap the beans and tomatoes so each bite is a perfectly balanced mix of all the ingredients. The only downside? It’s hard to find whole grain shells. Nutritionally, I prefer to buy the whole grain pastas but I’m making an exception for this recipe.

Image of assembling the tomato bean pasta bake.

Why This Tomato Bean Pasta Bake is a Smart Choice

You’ll get a ratio of 2:1 for grain products to veggies in this dish.  To balance this meal out more in the favour of the veggies, slice up some raw veggies or make a lettuce salad to serve on the side.  Other than that, this meal is a great compromise of convenience and health.

If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! 

pasta casserole in 9x12 dish with some scooped out onto a plate
4.67 from 3 votes

Tomato Bean Pasta Bake

Print Recipe
Feed your whole family for less than $5 with this hearty, delicious pasta bake!
Prep Time:10 mins
Cook Time:15 mins
8

Ingredients

  • 400-460 g (14-16 oz) dry medium shells pasta
  • 1 (798 ml or 27 oz) can diced tomatoes
  • 1 (398 ml or 14 oz) can baked beans
  • 1 tbsp chili powder
  • 1 tsp oregano
  • ½ tsp garlic powder
  • 140 g 5 oz shredded cheddar or mozza cheese

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Fill a large pot halfway with water. Boil and cook the shell pasta. Drain when cooked to al dente.
  • In a 9×12 baking dish, stir together the tomatoes, baked beans, chili powder, oregano, and garlic powder.
  • Stir in the cooked and drained noodles.
  • Top with the shredded cheese.
  • Bake for 10-15 minutes, or until the cheese is melted and bubbly.

Nutrition

Calories: 310kcal | Carbohydrates: 48g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 363mg | Potassium: 370mg | Fiber: 5g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 2mg
Servings: 8 servings
Calories: 310kcal
Author: Jessica Penner, RD

Want more super easy family pleasers?

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tomato bean pasta bake

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May 22, 2017 · 11 Comments

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Comments

  1. Kerri says

    November 17, 2021 at 4:58 pm

    I made this today with edamame beans (as we didn’t have baked beans) and it was SO good! Thanks for sharing Jessica!

    Reply
  2. Julie says

    December 8, 2020 at 1:53 pm

    4 stars
    Easy & tasty family dinner. Even my 13th month old liked it. Next time I might add a bit of marinara or tomato paste to deepen the tomato flavour.

    Reply
    • Jessica Penner, RD says

      December 19, 2020 at 8:30 am

      Good idea! This recipe is so adaptable 🙂

      Reply
  3. Judi says

    March 19, 2020 at 8:11 pm

    This is one of those weeknight dinner recipes that is quick to put together and uses stuff most of us have in our pantries. I tried it with a Southwest flavoured bean mix and used a bit less chili powder because of that. It was good.

    Reply
    • Jessica Penner says

      March 23, 2020 at 9:27 am

      Mmmm sounds like a good adaptation! Thanks for the comment!

      Reply
  4. Kim S says

    February 13, 2020 at 4:43 pm

    5 stars
    The perfect supper on a busy weeknight. Quick, tasty and nobody complains!

    Reply
    • Jessica Penner says

      February 14, 2020 at 2:42 pm

      And so cheap! So glad you enjoyed it- thanks for the review!

      Reply
  5. Janice says

    August 24, 2019 at 6:18 pm

    5 stars
    This was delicious and so easy. I used fresh garden tomatoes and baked it longer with tinfoil on top

    Reply
    • Jessica Penner, RD says

      August 26, 2019 at 1:18 pm

      Oh garden tomatoes would kick this up a notch!

      Reply
  6. TDavies says

    January 28, 2019 at 3:07 am

    1 tbsp chilli powder????

    Reply
    • Jessica Penner says

      January 28, 2019 at 3:50 pm

      Yup, you read that right! Since the chili powder isn’t cooked over dry heat, the flavour doesn’t come out as much (compared to frying, for example). That’s why there’s a full tablespoon! It’s not overly spicy at all 🙂

      Reply

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