Pasta With Beans And Cheese

• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can kidney beans, drained and rinsed
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 8 ounces elbow macaroni
• 1 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)

1. Place tomatoes, kidney beans, 1 3/4 cups water, 2 Tbsp. parsley, garlic powder, pepper and thyme in a large saucepan; stir and bring to a boil over high heat. Mix in pasta and return to a boil. Reduce heat to medium-low and simmer until pasta is tender, 13 to 15 minutes, stirring frequently. If mixture looks dry, add 1/4 cup more water.
2. Pour mixture into serving dish and sprinkle with Cheddar. Cover with foil and let sit 2 minutes to allow cheese to melt slightly. Uncover and garnish with remaining parsley. Divide among 4 plates and serve, passing extra Cheddar at the table if desired.

tomatoes, kidney beans, parsley, garlic, pepper, thyme, elbow macaroni, shredded sharp cheddar

Taken from www.myrecipes.com/recipe/pasta-beans-cheese (may not work)