8 oz Creamette® Mostaccioli
1 Tbsp vegetable oil
1/2 cup green bell pepper, chopped
1 can (14 1/2 oz.) stewed tomatoes
1 jar (12 oz.) thick and chunky salsa
1 can (15 oz. each) red kidney beans, drained

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in large saucepan over medium heat, heat oil. Add green bell pepper; cook until crisp-tender.

3.  Add tomatoes, salsa, and red kidney beans; cook, stirring occasionally, until thoroughly heated.

4.  Stir in hot cooked pasta; serve immediately.