3 c mostaccioli pasta — uncooked
1/2 tsp olive oil
1 c onions — chopped
1 c red and green bell peppers — chopped
3 c Homemade Spaghetti Sauce
15 1/2 ozs dark red kidney beans — drained and washed
1/3 c water
1 pkg taco seasoning mix
1/2 c low-fat Monterey jack cheese — 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.