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Makes: 6 servings
Preparation time: about 10 minutes
Cooking time: less than 5 minutes, plus pasta

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  • 1 pound wagon wheel-shape pasta
  • 1 (15-ounce) can rinsed great northern beans
  • 1 (14.5-ounce) can no-salt-added or regular stewed tomatoes
  • 1 (10-ounce) can enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt
  • 1 cup shredded 50 percent reduced-fat cheddar cheese, divided



Step 1

Cook pasta according to directions. Drain; return to pot. Meanwhile, in a large nonstick skillet on medium, add beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Simmer 3 minutes, stirring occasionally. Stir sauce into pot with pasta. Add half the cheese and stir to blend. Spoon mixture into a large serving bowl; sprinkle remaining cheese over it. Serve immediately. (Adapted from Woman's Day magazine.)

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