You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (10-ounce) bag fresh spinach, chopped (about 8 cups)
4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
1/2 cup (2 ounces) finely crumbled feta cheese
How to Make It
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.