Pasta and Bean Skillet -- Quad-Cities Online Recipe Book
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Pasta and Bean Skillet

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1 cup salsa
2 ounces uncooked mini penne pasta
3/4 cup water
2 teaspoons chili powder
2 cans (15 to 16 ounces each) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup shredded cheddar cheese


Heat all ingredients except cheese to boiling in a non-stick skillet. Reduce heat. Cover and simmer 15 minutes, stirring frequently until pasta is just tender. Sprinkle with cheese.

Nancy O'Mary, Rock Island

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