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.

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