Rigatoni

8oz rigatoni pasta
2 15oz cans cannellini beans
4 tomatoes, chopped
8oz fresh mushrooms, sliced
1 clove garlic, minced
1 tsp dried basil
1 Tbs olive oil
1 cup tomato juice
ground black pepper to taste
2 Tbs grated Parmesan cheese

1) Cook rigatoni in boiling water until al dente. Drain, and set aside.
2) Drain and rinse cannellini beans; set aside.
3) In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, pepper and basil.
4) Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated Parmesan cheese.

Review: So many times I only half read things. Typing this out, I realized I was supposed to put the pasta in the sauce and cook it. Ooops. I cooked the pasta and the sauce separately, once it was all done, dumped the sauce on the pasta and topped with cheese. It turned out just fine and I can't imagine fitting all of the food in a skillet!! The sauce barely fit in the pan! This is a hearty dish, though. Very yummy and I'll make it again.