1Preheat oven to 350. Cook rigatoni in boiling water as pkg. directs until just tender. Drain and set aside.
2In medium pan, heat olive oil until hot. Add parsley, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes, cabbage, salt, basil, black pepper and water; bring to boil. Reduce heat and simmer uncovered until vegetables are just tender, about 10 minutes.
3Stir in kidney beans. Spoon half of sauce into the bottom of a 12 x 9" casserole. Top with reserved rigatoni. Sprinkle with Parmesan cheese. Top with remaining sauce. Cover and bake until casserole is hot, 30 to 50 minutes, depending on temperature of pasta and sauce. Arrange mozzarella cheese on top. Bake uncovered until cheese is melted, about 5 minutes.
Source: My Old Recipes