Pasta Fagioli - cooking recipe

Ingredients

16 oz. uncooked elbow macaroni
2 (16 oz. each) cans stewed tomatoes
2 (15 1/2 oz. each) cans kidney beans
1/4 c. chopped Italian parsley
2 to 3 cloves finely chopped garlic
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper
1 c. extra sharp shredded Cheddar cheese

Preparation

Tender-cook macaroni according to package directions; drain. While macaroni cooks, bring tomatoes, undrained beans, parsley, garlic and seasonings to a boil in large saucepan over medium heat.
Add macaroni; cover and simmer, stirring frequently, for about 10 minutes (add a little water, if necessary, to prevent sticking).
Pour into serving dish; sprinkle with cheese.
Makes 10 servings, 320 calories per serving.