Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ⅓ cup | Water |
| 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