Mid-week bean and pasta bake

This extra-easy “Mom” food couldn’t be simpler for easy weeknight dinners, and the kidney beans provide a meatless protein source. For variety, add a half cup of chopped black olives, grilled onions, or your favorite cooked vegetable.

1 16-ounce package penne pasta
1 16-ounce can diced tomatoes
2 16-ounce cans Bush’s light or dark kidney beans, drained and rinsed
1 26-ounce jar spaghetti sauce, or 3½ cups your favorite homemade sauce
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Serves six to eight.