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45 minutes
Prep: 15 minutes
Cook: 25 minutes
187 calories per serving view nutrition facts
5 servings
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| 3 | cups | mostaccioli | uncooked |
| 1/2 | teaspoon | olive oil | |
| 1 | cup | onions | chopped |
| 1 | cup | sweet red bell peppers | and green, chopped |
| 3 | cups | spaghetti sauce | homeade |
| 15 1/2 | ozs | red kidney beans | dark, drained and washed |
| 1/3 | cup | water | |
| 1 | package | taco seasoning mix | |
| 1/2 | cup | monterey jack cheese | lowfat, grated |
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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 6.0g | 23% |
| Sugars 20.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 37% | Vitamin C | 95% | |
| Calcium | 5% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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