Baked Penne with Beans and Budget Vegetables

Name: Baked Penne with Beans and Budget Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) penne pasta, dry; 2 cans (15 oz each) (850 g) canned kidney beans, drained and rinsed; 2 cans (28 oz each) (1600 g) canned crushed tomatoes; 2 stalks (150 g) celery, finely diced; 2 medium (200 g) carrot, diced into ¼-inch pieces; 1 large (250 g) yellow onion, diced; 4 cloves (20 g) garlic, minced; 3 tbsp (45 ml) olive oil; 1½ cups (360 ml) vegetable broth; to taste kosher salt; to taste black pepper, freshly ground; 1½ tsp (4 g) dried oregano; 1 tsp (2 g) dried basil; 1 cup (100 g) Parmesan cheese, freshly grated; 1½ cups (170 g) mozzarella cheese, shredded; 1 large (200 g) red bell pepper, diced into ½-inch pieces (optional)

From the MyKitchenBank Kitchen

A hearty, budget-friendly baked pasta dish loaded with kidney beans, canned tomatoes, and affordable vegetables. Topped with melted Parmesan cheese and baked until bubbly, this one-dish meal is perfect for weeknight dinners and feeds a crowd affordably. The beans provide plant-based protein while the vegetables add nutrition and texture.

Prep: 20 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

1 lb (454 g) penne pasta, dry
2 cans (15 oz each) (850 g) canned kidney beans, drained and rinsed
2 cans (28 oz each) (1600 g) canned crushed tomatoes
2 stalks (150 g) celery, finely diced
2 medium (200 g) carrot, diced into ¼-inch pieces
1 large (250 g) yellow onion, diced
4 cloves (20 g) garlic, minced
3 tbsp (45 ml) olive oil
1½ cups (360 ml) vegetable broth
to taste kosher salt
to taste black pepper, freshly ground
1½ tsp (4 g) dried oregano
1 tsp (2 g) dried basil
1 cup (100 g) Parmesan cheese, freshly grated
1½ cups (170 g) mozzarella cheese, shredded
1 large (200 g) red bell pepper, diced into ½-inch pieces (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large pot (6-quart/6-liter capacity)
Large skillet or saucepan (12-inch/30 cm)
Colander
Wooden spoon
Measuring cups and spoons
Chef's knife and cutting board

Steps

Before you start

Preheat your oven to 375°F (190°C)
Measure out all ingredients before you begin
Drain and rinse canned beans thoroughly to remove excess sodium

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil (about 6 quarts/6 liters).
- Add the penne pasta and cook for 2 minutes less than the package directions—it should still be slightly firm to the bite (al dente), as it will continue to cook in the oven.
- Drain in a colander and set aside.
- Do not rinse the pasta.
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Ready when: Pasta is slightly firm and flexible when bent
Tip: Undercooking pasta here prevents mushiness in the baked dish, which continues to soften as it bakes.
2
Sauté aromatics
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Once shimmering, add the diced onion, celery, and carrot.
- Cook, stirring often, for 5–6 minutes until the vegetables begin to soften and the onion turns translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Stir frequently to prevent garlic from burning, which will turn the sauce bitter.
3
Build the sauce
- Add the canned crushed tomatoes (with their juice) to the skillet along with the drained and rinsed kidney beans.
- Pour in the vegetable broth.
- Stir in the dried oregano, dried basil, and a pinch of salt and black pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally, to blend the flavors.
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Ready when: Sauce is heated through and flavors are blended
Tip: Taste and adjust seasonings now—the sauce will concentrate slightly during baking, so avoid over-seasoning.
4
Combine pasta and sauce
- Remove the skillet from heat.
- Add the cooked penne pasta to the tomato and bean mixture and stir well to coat all the pasta evenly with sauce.
- If using the optional red bell pepper, fold it in now.
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Ready when: Pasta is evenly coated with sauce
Tip: Stir thoroughly so no dry pasta remains visible at the bottom or edges of the pan.
5
Transfer to baking dish
- Pour the pasta and sauce mixture into a 9×13-inch (23×33 cm) baking dish.
- Spread it out in an even layer.
- The mixture should come to about three-quarters up the sides of the dish.
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Ready when: Mixture is evenly distributed in the baking dish
Tip: Use a spatula or wooden spoon to spread evenly so that it bakes uniformly.
6
Add cheese topping
- In a small bowl, toss together the grated Parmesan and shredded mozzarella cheeses.
- Sprinkle this mixture evenly over the top of the pasta, covering as much surface area as possible.
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Ready when: Cheese is distributed evenly across the top
Tip: Combining both cheeses gives better browning—Parmesan adds flavor and Mozzarella creates stretch.
7
Bake until bubblingOven 375°F / 190°C
- Bake uncovered in a preheated 375°F (190°C) oven for 25–30 minutes, until the sauce is bubbling around the edges and the cheese topping is melted and lightly golden brown.
- The edges of the pasta should show some browning.
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Ready when: Cheese is melted and light golden, sauce bubbles at the edges
Tip: If the cheese is browning too quickly before the sauce bubbles, tent loosely with foil and extend the time.
8
Rest before serving
- Remove the baking dish from the oven and let it rest for 10 minutes.
- This allows the pasta to absorb any remaining liquid and makes serving easier.
- The dish will still be hot but much easier to portion.
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Ready when: Surface is no longer actively bubbling
Tip: Resist the urge to serve immediately—the resting period prevents the pasta from being overly soupy on the plate.

Good to know

Tips

This is a great dish for using up odd amounts of fresh vegetables—try adding diced zucchini, mushrooms, or spinach along with the tomato base.
Beans are an inexpensive, protein-rich alternative to meat and make this dish satisfying and filling. Canned beans are budget-friendly and require no advance soaking.
For deeper flavor, sauté the vegetables until they begin to brown slightly and caramelize the onions a bit longer before adding tomatoes.
If you don't have mixed cheeses on hand, using all Parmesan will still yield good results, though mozzarella adds creaminess.

Make ahead

You can assemble the entire dish up to 4 hours ahead of baking. Cover the unbaked baking dish with plastic wrap or foil and refrigerate. Add 5–7 minutes to the baking time if baking from cold. You can also prepare the sauce and cook the pasta separately, then combine and bake when ready.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through, or reheat a portion in the microwave (stirring halfway through) for 1–2 minutes. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating as above.

Substitutions

canned kidney beans → canned cannellini beans, drained and rinsed. Cannellini beans are creamier and will add a slightly different texture. Use the same total amount.
mozzarella cheese, shredded → cheddar cheese, shredded. Cheddar will give a sharper, more tangy flavor and brown differently. For best results, use a mix of Parmesan and Cheddar if available.
vegetable broth → pasta cooking water or chicken broth. The starchy pasta water helps bind the sauce; chicken broth adds richer flavor for a non-vegetarian version.
canned crushed tomatoes → marinara sauce (about 2 jars/48 oz). Use good-quality marinara for better results. You may need slightly less broth if the sauce seems thin.