Ingredients

Method

• 1 x 400 g can borlotti beans
• 1 x 400 g can red kidney beans
• 1 x 400 g can chickpeas
• 1 x 400 g sachet Napoletana sauce
• 250 g hot, cooked short macaroni
• Sea salt and milled black pepper
• 2-3 T roughly chopped fresh Italian parsley
• 1 x 200 ml sachet cheese sauce, heated
• 2-3 T grated Parmesan

Method

Ingredients

Drain all the beans, including the chickpeas, and mix with the Napoletana sauce.
You can buy Napoletana ready-made from Woolworths, or click here to make your own.
Heat through. Mix with the well-drained, hot, cooked macaroni.
Check seasoning. Turn into an oiled baking dish. Sprinkle with parsley. Spoon over the hot cheese sauce and sprinkle with Parmesan.
Slide under a hot grill to brown the top.