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Fiesta Pasta Mexican

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Submitted by rfox

YIELD

5 servings

PREP

15 min

COOK

25 min

READY

45 min

Ingredients

3 7.1E+2
CUPS ML MOSTACCIOLI
uncooked *
½ 2.5
TEASPOON ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
and green, chopped
3 7.1E+2
CUPS ML SPAGHETTI SAUCE
homeade
15 ½ 15.5
OZS OZS RED KIDNEY BEANS
dark, drained and washed *
79
CUP ML WATER
1 1
PACKAGE PACKAGE TACO SEASONING MIX *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 229 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 109mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 12g
Vitamin A 39% Vitamin C 95%
Calcium 14% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 
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