Southwestern Pasta Gratin

• 8 ounces elbow macaroni
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 12 cups cooked pinto beans, drained and rinsed
• 1 tablespoon chili powder (to taste)
• 12 teaspoon dried oregano
• 1 12 cups bottled picante sauce
• 1 (14 ounce) can diced tomatoes
• salt
• fresh ground black pepper
• 1 cup shredded cheddar cheese or 1 cup soy cheddar cheese

1. Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
2. When pasta is cooked, drain and set aside.
3. Preheat oven to 350; lightly oil a 2 1/2-quart baking dish.
4. Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
5. Add in the beans, chili powder, and oregano.
6. Stir in the picante sauce and tomatoes; mix well.
7. Simmer for 5 minutes.
8. Season with salt and pepper to taste.
9. In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
10. Top with the cheese.
11. Cover and bake for 25 minutes.
12. Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.

elbow macaroni, olive oil, garlic, pepper, pinto beans, chili powder, oregano, picante sauce, tomatoes, salt, fresh ground black pepper, cheddar cheese

Taken from www.food.com/recipe/southwestern-pasta-gratin-447610 (may not work)