32 oz stewed tomatoes
2 cups water
1/4 cup finely chopped parsley
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp thyme leaves
16 oz Creamette® Rotelle
15 1/2 oz kidney beans, drained, rinsed
6 oz shredded Cheddar cheese

Cooking Directions:

1.  Bring tomatoes, water, parsley and seasonings to a boil in large saucepan over medium heat.

2.  Add pasta; simmer 20 minutes stirring frequently, until pasta is tender but firm.

3.  Stir in kidney beans and cook 5 minutes longer.

4.  Pour into serving dish; sprinkle with cheese.