Hearty Vegetable and Bean Pasta Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3.In a large mixing bowl, combine the cooked pasta, artichoke hearts, green beans, frozen broccoli, Mexican cauliflower rice, chopped spinach, diced bell peppers, cooked farro, cooked quinoa, cannellini beans, black beans, and pinto beans. Mix well to combine all the ingredients evenly.

4.In a separate bowl, mix together the tomato paste and tomato puree. Add salt and pepper to taste. Stir this mixture into the vegetable and bean mixture until everything is well coated.

5.Drizzle olive oil over the mixture and toss gently to combine.

6.Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8.After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and bubbly.

9.Remove from the oven and let it cool for a few minutes before serving.