| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Bean, Pasta/rice |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Mostaccioli pasta; uncooked |
| 1/2 |
ts |
Olive oil |
| 1 |
c |
Onions; chopped |
| 1 |
c |
Red and green bell peppers; chopped |
| 3 |
c |
Homemade Spaghetti Sauce |
| 15 1/2 |
oz |
Dark red kidney beans; drained and washed |
| 1/3 |
c |
Water |
| 1 |
pk |
Taco seasoning mix |
| 1/2 |
c |
Low-fat Monterey jack cheese; grated |
INSTRUCTIONS
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.
Recipe By : Hershey Kitchens
Posted to Digest eat-lf.v096.n188
Date: Tue, 15 Oct 1996 11:08:43 -0500
From: matejka@bga.com (Anita A. Matejka)
A Message from our Provider:
“Jesus: He’s holding your atoms together”