Penne pasta (tube-shaped pasta cut diagonally) and vegetables team up with creamy cannellini beans (white kidney beans) for a winning casserole combination that could grace your table tonight!

8 ounces dried penne pasta 

8 sun-dried tomatoes (not packed in oil) (about 1 ounce)

Vegetable oil spray

1 tablespoon low-sodium vegetable broth (commercial variety is appropriate)

2 shallots, finely chopped

4 ounces asparagus, sliced diagonally into -inch pieces (about 1 cup)

red bell pepper, diced

1 teaspoon dried oregano, crumbled

1/8  teaspoon pepper

15-ounce can cannellini beans, drained and rinsed

cup low-sodium vegetable broth

cup fat-free milk

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

1 tablespoon light margarine, cut into small pieces

  Cook pasta according to package directions, omitting salt and oil. Remove pasta with a large slotted spoon and set aside in a medium bowl.

  Add tomatoes to the pasta cooking water, turn off heat, and let tomatoes soak for 15 to 20 minutes.

  About halfway through soaking time, preheat oven to 350 F. Spray a 2-quart shallow casserole dish with vegetable oil spray. Set aside.

  Heat a nonstick skillet over medium heat. Add 1 tablespoon vegetable broth and shallots and cook for 1 minute.

  Stir in asparagus, bell pepper, oregano and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until vegetables are tender-crisp. Turn off heat.

  Remove tomatoes from soaking liquid, squeeze out excess liquid, and dice tomatoes. Add them to the vegetables in skillet and stir to combine.

  Layer half the cannellini beans, half the pasta, and half the vegetables in prepared casserole dish. Repeat the layers.

  Pour the cup vegetable broth and milk over all. Sprinkle evenly with cheese. Arrange margarine pieces over all.

  Lightly cover casserole dish with foil. Bake for 20 minutes; uncover and bake for 5 minutes.