1 (16 ounce) can refrigerated crescent roll dough
1/2 cup butter
2 (6 ounce) cans tomato sauce
1/2 cup milk
1 teaspoon dried basil
6 cloves garlic, minced
2 tablespoons olive oil
1/2 cup canned kidney beans
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried saffron
1/2 teaspoon salt
2 (8 ounce) cans tomato paste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart, 9x13 inch baking dish.
Bring a large pot of water to a boil. Add pasta and stir to cook. Cook 8 to 10 minutes or just until al dente; drain.
In a large skillet over medium heat, melt butter. Add tomato sauce, milk, basil, garlic, olive oil and beans. Stir just until blended.
Add oregano, basil, saffron and salt. Stir until mixed and transfer to baking dish. Transfer to baking dish. Cover with foil.
Bake uncovered in preheated oven for 20 minutes. Remove foil and bake an additional 30 minutes. Serve hot or cold.