We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to firstname.lastname@example.org.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this pasta casserole only has five ingredients, so it really can be a time saver.
1 16 ounce package penne pasta 1 14.5 ounce can diced tomatoes 2 16 ounce cans kidney beans, drained and rinsed 1 26 ounce jar spaghetti sauce 2 cups shredded mozzarella cheese
Prepare pasta according to package directions. Drain and pour into crockpot. Stir in diced tomatoes, kidney beans and spaghetti sauce .Cook on low about 2 hours. About 30 minutes before it's done, sprinkle the shredded mozzarella over the mixture and re-cover. Serve and enjoy!