8 ounces dry whole wheat penne
1 celery stalk, chopped
1 onion, chopped
3 garlic cloves, minced
1 carrot chopped
1 small red or green bell pepper, seeded and diced
1 cup TVP (textured vegetable protein), optional
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, drained
1 leftover baked potato chopped
1 teaspoon ground cumin 2 tsp chili powder
1 cup of grated cheese
Cook pasta according to package directions. Drain, rinse, and set aside.
Heat 1 TBS olive oil in pot. Add onion and garlic. Cook until onion is soft, about 5 minutes.
Add bell pepper, celery and carrots. Mix in tomatoes, beans and their liquid, corn, potato,chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally, for 20 minutes.
Add cooked pasta. Put in a casserole dish and cover with cheese. Bake at 350 degrees until cheese is melted.