Ingredients
- 15 1/2 ozs dark kidney beans (red drained)
- 1 pkg taco seasoning mix
- 700 ml homemade spaghetti sauce
- 325 gr mostaccioli pasta (uncooked)
- 120 gr onions (chopped)
- 80 ml water
- 60 gr low fat monterey jack cheese (grated)
- 2 ml olive oil
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.
