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RECIPE SUBMITTED BY Andrea Turnes
One of my favorite winter recipes. I add more kick with jalapeños.

Spicy Mostaccioli Mexicana

8 oz. mostaccioli, uncooked (3 c.)
1 tbsp. olive oil
1 clove garlic, minced
1/2 med. onion, chopped
1/2 c. diced green pepper
1 can (14 1/2-16 oz.) stewed tomatoes
1 jar (12 oz.) hot or mild picante salsa
1 can (15-16 oz.) red kidney beans, drained

Cook mostaccioli according to package directions (leave slightly firm, al dente). Drain pasta.
Meanwhile, in large saucepan or skillet heat oil and cook garlic, onion and green pepper until crisp-tender. Add remaining ingredients and cook, stirring occasionally, until heated through. Stir in mostaccioli gently before serving. Makes 4-6 servings. Other types of pasta may be substituted for the mostaccioli.

 

 

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