Instructions: In a large skillet, saute garlic and onion until tender, using non-stick cooking spray or chicken broth. Add kidney beans with their liquid, tomato sauce, pasta, bouillon, and water. Simmer for 10 - 12 minutes, until pasta is tender, stirring occasionally. Stir in peas. Pour mixture into a greased 9 x 13 inch pan, and sprinkle cheese on top. Bake at 350 degrees F for 10 - 15 minutes, or until cheese is melted and casserole is heated evenly clear through.

Note:
This casserole freezes well- when freezing for later use, add pasta at the end of the recipe, with the peas to help avoid soggy pasta when casserole Is reheated. To heat for serving, thaw casserole in refrigerator over night, and bake at 350 degrees F for 20 minutes or until heated through.

Recipe can be doubled.

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