Tomato Bean Pasta Bake
This tomato bean pasta bake combines medium shells, canned baked beans, diced tomatoes, and cheddar cheese in a kid-friendly one-pan dinner that costs under $5 for the whole family. The shells trap the beans in every bite for a satisfying, protein-rich meatless meal ready in 45 minutes.
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 9x12 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: 380kcal | 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: 6 servings
Calories: 380kcal
