Chili Bean Pasta

4 tb olive oil

2½ c chopped onion

2/3 c chopped green pepper

2 x 14-ounce cans mashed tomatoes

2 x 14-ounce cans kidney beans, drained

2 x 14-ounce cans tomato sauce

3 c grated cheddar cheese

2 tsp chili powder

2 tsp Worcestershire sauce

1 tsp salt

4 c elbow macaroni

boiling water

In large pot, sauté chopped vegetables in oil till soft.

Add next 7 ingredients; heat and stir till mixture simmers.

Boil macaroni in separate pot. Drain and add to sauce, and serve.

*From Jean Paré’s pasta cookbook