Fiesta Pasta Mexican
Yield
5 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
mostaccioli
uncooked |
* |
| ½ | teaspoon |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
sweet red bell peppers
and green, chopped |
|
| 3 | cups |
spaghetti sauce
homeade |
|
| 15 ½ | ozs |
red kidney beans
dark, drained and washed |
*
|
| ⅓ | cup |
water
|
|
| 1 | package |
taco seasoning mix
|
*
|
| ½ | cup |
monterey jack cheese
lowfat, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
mostaccioli
uncooked |
* |
| 2.5 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
sweet red bell peppers
and green, chopped |
|
| 7.1E+2 | ml |
spaghetti sauce
homeade |
|
| 15.5 | ozs |
red kidney beans
dark, drained and washed |
*
|
| 79 | ml |
water
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 118 | ml |
monterey jack cheese
lowfat, grated |
|
Directions
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.
