1 (16 ounce) package shredded Cheddar cheese
1 (16 ounce) can whole kernel corn, drained
1/2 cup chopped red onion
1 1/3 cups cooked rice
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can green beans, undrained
3 tablespoons beef bouillon granules
1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried black pepper
1 teaspoon crushed red pepper
1 teaspoon dried basil
3 tablespoons olive oil
1 cup chopped fresh basil leaves
2 tablespoons chopped fresh oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh red onion
2 teaspoons white sugar
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix shredded cheese, whole kernel corn, onion, rice, beans, green beans, bouillon, oil, garlic, oregano, basil, crushed red pepper, oregano and salt. Mix all together.
Spread marinated pasta into a large 9x13 inch baking dish. Pour marinade over pasta, and bake at 350 degrees F (175 degrees C) for 8 hours, or until pasta is cooked almost all the way through and bubbly.
Remove from oven. Brush with olive oil and continue baking at 350 degrees F (175 degrees C) for another hour. Transfer pasta out to a large bowl and sprinkle with basil leaves and oregano. Place pasta onto the baking sheet. Bake at 350 degrees F (175 degrees C) for 20 minutes, turning over occasionally.
Return pasta to oven and bake 15 minutes longer, baking uncovered until pasta is bubbly.
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