Recipe By : Hershey Kitchens
Serving Size : 8 Preparation Time :0:10
Categories : Bean Pasta/Rice
Amount Measure Ingredient -- Preparation Method
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3 c mostaccioli pasta -- uncooked
1/2 tsp olive oil
1 c onions -- chopped
1 c red and green bell peppers -- chopped
3 c Homemade Spaghetti Sauce
15 1/2 ozs dark red kidney beans -- drained and washed
1/3 c water
1 pkg taco seasoning mix
1/2 c low-fat Monterey jack cheese -- grated
Cook pasta according to package directions; drain. Meanwhile, in large
saucepan over medium heat, heat oil. Add onions and bell peppers. Cook 5
minutes, stirring occasionally, or until tender. Stir spaghetti sauce,
kidney beans, water, and taco seasoning mix. Heat to boiling. Reduce heat;
cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and
one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.
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Per serving: 259 Calories; 4g Fat (14% calories from fat); 14g Protein; 40g
Carbohydrate; 10mg Cholesterol; 1039mg Sodium
