Tex-Mex Pasta Casserole

• 1/2 lb. Italian sausage, sliced
• 1 onion, chopped
• 1/2 green pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1/2 tsp. cumin
• 2 cans (14 fl oz / 398 mL) Catelli Thick & Chunky Tomato Basil Blast Pasta Sauce
• 4 cups rotini pasta
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese, divided
• 3/4 cup pitted black olives
• 1 cup baby corn
• 1 can (19 fl oz / 540 mL) kidney beans, drained and rinsed

1. Brown sausage, onion, pepper and garlic in large frypan over medium heat.
2. Stir in spices and pasta sauce.
3. Bring to boil, reduce heat and simmer 15 minutes.
4. Cook pasta according to package directions, drain and rinse.
5. Toss with sausage mixture, 3/4 cups cheese, olives, corn and beans.
6. Spoon into casserole dish and sprinkle with remaining cheese.
7. Cover and bake at 350F for 10 minutes.

italian sausage, onion, green pepper, garlic, chili powder, cumin, pasta sauce, rotini pasta, cheddar cheese, black olives, baby corn

Taken from www.kraftrecipes.com/recipes/tex-mex-pasta-casserole-87919.aspx (may not work)