pasta and bean casserole

Ingredients

810 gm can tomatoes
1 cup canned tomato puree
1 medium onion, chopped
1 clove garlic, crushed
1 cup chopped olives
810 gm can red kidney beans, drained
1 bay leaf
1/2 teaspoon veggie salt
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon chopped parsley

Method

1. Simmer all ingredients 20 minutes.

2. Cook and drain 2 cups eggless noodles.

3. Remove bay leaf from sauce and combine with noodles in a casserole dish.

4. Bake at 180°C for 20 minutes. Serves 6.