|8 ounces||Mostaccioli, uncooked|
|1 tablespoon||Olive or vegetable oil|
|1 cup||Coarsely chopped onion|
|1 cup||Chopped sweet red pepper|
|3 cups||Spaghettti sauce|
|1½ cup||Dark red kidney beans drained and rinsed|
|4 ounces||Chopped green chilies (opt) (canned) drained|
|½ pack||Taco seasoning mix (.75 oz) (reduced-sodium)|
|2 ounces||Monterey jack cheese (shredded), OR- lowfat Monterey jack|
1. Cook pasta according to package directions; drain.
2. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender.
3. Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes.
4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese. 8 servings (about 1 cup each).
The following are registered trademarks of Hershey Pasta Group: Meal-Master format by Karen Mintzias
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