Fiesta Pasta Mexicana

• 1 tablespoon vegetable oil
• 1 red bell pepper medium, chopped
• 1 tablespoon chili powder
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce OR Ragu(R) Light Pasta Sauce
• 1 can red kidney beans 14 oz., rinsed and drained
• 1/3 cup water
• 1 can chopped green chilies 4 oz., drained, optional
• 1 teaspoon salt
• 1 box penne 16 oz., rigate or mostaccioli pasta, cooked and drained
• 1/2 cup shredded Monterey Jack cheese or lowfat Monterey Jack cheese, about 2 oz.

1. In 3-quart saucepan, heat oil over medium heat and cook red pepper with chili powder, stirring occasionally, 5 minutes or until pepper is tender. Stir in Pasta Sauce, kidney beans, water, chilies and salt. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes. To serve, spoon sauce over hot pasta and sprinkle with cheese.

vegetable oil, red bell pepper, chili powder, world, red kidney beans, water, green chilies, salt, penne, shredded monterey jack cheese

Taken from www.yummly.com/recipe/Fiesta-pasta-mexicana-304183 (may not work)