ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta with Beans and Cheese

Prep time 7 mins
Bake time 20 mins
Yield 4
This simple dinner, from All You reader Amy Blake, is quick enough to whip up when you have zero time since most of the ingredients are already in your pantry. To make it even more filling consider adding ground beef or turkey.


  • 1 14.5 ounce can diced tomatoes
  • 1 15.5 ounce can kidney beans, drained and rinsed
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 8 ounces elbow macaroni
  • 1 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)

Nutrition Information

  • calories 430
  • fat 11 g
  • satfat 5 g
  • cholesterol 30 mg
  • fiber 6 g
  • protein 21 g
  • carbohydrate 65 g
  • sodium 845 mg

How to Make It

  1. Place tomatoes, kidney beans, 1 3/4 cups water, 2 Tbsp. parsley, garlic powder, pepper and thyme in a large saucepan; stir and bring to a boil over high heat. Mix in pasta and return to a boil. Reduce heat to medium-low and simmer until pasta is tender, 13 to 15 minutes, stirring frequently. If mixture looks dry, add 1/4 cup more water.

  2. Pour mixture into serving dish and sprinkle with Cheddar. Cover with foil and let sit 2 minutes to allow cheese to melt slightly. Uncover and garnish with remaining parsley. Divide among 4 plates and serve, passing extra Cheddar at the table if desired.