| 2 1/2 | cups uncooked bow-tie (farfalle) pasta (5 oz) |
| 3/4 | lb mild Italian sausage links, cut into 1-inch pieces |
| 1 | can (14.5 oz) diced tomatoes and mild green chiles, undrained |
| 1 | can (8 oz) tomato sauce |
| 1 | can (15 to 16 oz) pinto beans, drained, rinsed |
| Chopped fresh cilantro or parsley, if desired |
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, in 12-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in tomatoes and tomato sauce. Reduce heat to medium-low. Cover; cook 5 minutes, stirring occasionally. |
| 3. | Stir in beans and pasta. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cilantro. |
| No change. |
|
| Sprinkle the top of the dish with about 1 cup shredded Mexican cheese blend. |
|
| You can use a 14.5-ounce can of plain diced tomatoes and a 4.5-ounce can of Old El Paso® chopped green chiles instead of the tomatoes and green chiles. |
Nutrition Information:
420 ( 130); 15g ( 5g, 0g); 30mg; 1070mg; 50g ( 9g, 6g); 21g 6%; 10%; 8%; 25% 2 1/2 ; 1/2 ; 1 ; 1 1/2 ; 1/2 3