1 (16 ounce) package dry pasta and vegetable blend pasta
1 (16 ounce) package shredded veggie blend cheese
2 servings sour cream
2 cups diced onion
1 (16 ounce) can canned tomato soup
1 (16 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained
8 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pasta and vegetable blend pasta and veggie blend cheese.
Place sour cream in a separate bowl and stir together with onion.
Mix tomato paste with tomato paste and kale. Mix well and transfer to a greased 9x13 inch baking dish. Sprinkle with mozzarella cheese.
Bake in preheated oven for 15 to 18 minutes, or until the dinner rolls out nicely.