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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Tasse | Mostaccioli pasta; uncooked |
| 1/2 Teelöffel | olive oil |
| 1 Tasse | onions chopped |
| 1 Tasse | Red and green bell peppers; chopped |
| 3 Tasse | Homemade Spaghetti Sauce |
| 15 1/2 x ca. 30 g | Dark red kidney beans; drained and washed |
| 1/3 Tasse | water |
| 1 Packung | Taco seasoning mix |
| 1/2 Tasse | Low-fat Monterey jack cheese; grated |
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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.
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