Servings: 8
3 cups penne rigate or mostaccioli (8 oz.), uncooked
1 tablespoon olive oil or vegetable oil
1 cup coarsely chopped onion
1 cup coarsely chopped sweet red pepper
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato & Herb No Sugar Added
1 1/2 cups dark red kidney beans (14 oz. can), drained and rinsed
1/3 cup water
1 4-ounce can chopped green chilies (optional), drained
1/2 .75-ounce package reduced-sodium taco seasoning mix
1/2 cup shredded Monterey Jack cheese (2 oz.)
OR
1/2 cup lowfat Monterey Jack cheese (2 oz.)
1. Cook pasta according to package directions and 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.
3 cups penne rigate or mostaccioli (8 oz.), uncooked
1 tablespoon olive oil or vegetable oil
1 cup coarsely chopped onion
1 cup coarsely chopped sweet red pepper
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato & Herb No Sugar Added
1 1/2 cups dark red kidney beans (14 oz. can), drained and rinsed
1/3 cup water
1 4-ounce can chopped green chilies (optional), drained
1/2 .75-ounce package reduced-sodium taco seasoning mix
1/2 cup shredded Monterey Jack cheese (2 oz.)
OR
1/2 cup lowfat Monterey Jack cheese (2 oz.)
1. Cook pasta according to package directions and 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.
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