Garlicky Bean And Pasta Bake

• 1/2 cup vegetable broth
• 1 large onion, chopped
• 5 garlic cloves, thinly sliced 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, with liquid
• 1 cup whole wheat pasta shells or elbow macaroni
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 cup broken baked tortilla chips

1. 1. Preheat the oven to 325u0b0F.
2. 2. Heat the broth in a large skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Add the chili powder, oregano, and cayenne. Cook for 1 minute.
3. 3. Add the tomatoes and bring to a boil. Put in the pasta and cook for 15 minutes until pasta is cooked through. Stir in beans. Transfer the mixture to a casserole dish. Top casserole with corn chips.
4. 4. Bake, uncovered, for about 10 minutes.

vegetable broth, onion, garlic, oregano, ubc, tomatoes, whole wheat pasta shells, kidney beans, tortilla chips

Taken from www.epicurious.com/recipes/member/views/garlicky-bean-and-pasta-bake-50170595 (may not work)