This cheesy pasta and beans recipe incorporates two different kids of beans and lots of tomatoes…plus two big favorites, cheese and pasta. It’s a nutritious alternative to the basic pasta dish or mac and cheese. Be sure to let the cheese sit on top for a few minutes. It will naturally melt. This is a quick and easy dinner – there is very little prep work in the form of cutting and chopping. I’m not the biggest fan of canned vegetables vs. fresh. I find fresh taste much better…but let’s be honest, when you are short on time, this makes it so easy! This makes a BIG bowl of food, and is very kid friendly. It’s perfect if you have a crowd over or want leftovers. Any type of pasta will do – I find tube shapes like penne work best vs. noodles. Everything seeps inside the pasta tube, making it flavorful. I like to serve this with a simple salad, garlic bread or corn bread.
Cheesy Pasta and Beans Recipe
- penne - 1/2 a box
- diced tomatoes - (2) 14.5 ounce cans
- green beans, drained - (2) 8 ounce cans
- kidney beans, drained and rinsed - (2) 8.5 ounce cans
- herbs de provence - 2 teaspoons
- garlic cloves, minced - 2 teaspoons
- mexican blend cheese, shredded - 4 cups
- canola or grapeseed oil - 2 tablespoons
- salt and pepper to taste
- Cook pasta according to directions and set aside.
- In a large skillet, saute garlic in oil until golden under low heat (about 3 minutes.)
- Stir in tomatoes, green beans, kidney beans, and herbs de provence. Season with salt and pepper. Cook for about 5 minutes.
- Mix in pasta, combining gently.
- Plate and sprinkle generously with cheese.