1 (20 ounce) can baked beans
1 1/2 tablespoons olive oil
2 tablespoons Italian-style seasoning
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt to taste
1 (8 ounce) can tomato paste
1/2 cup chopped fresh parsley
1/2 cup roasted red peppers
1 cup chopped green olives
2 (10 ounce) cans diced tomato
1 pound spaghetti
1/2 pound shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In a large bowl, mix beans, olive oil, Italian-style seasoning, basil, marjoram, basil, oregano, rosemary and salt.
Stir flour mixture into beans mixture; stir in tomato paste and parsley. Pour mixture over beans.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Tear 1/2 of tomatoes into pieces to serve with beans. Flip beans over and slice. Serve beans with tomato mixture in bowls. Spoon beans over beans.
In a 2 quart skillet, heat Italian cheese in small skillet over medium heat, stirring occasionally. Cook 1 to 2 minutes or until cheese is bubbly and stirring. Remove from heat and stir in pasta and beans. Spoon over beans, stirring from top to bottom.
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