Categories:Viewed: 61 - Published at: a year ago


  • 3 cups spaghetti sauce
  • 1 cup celery, sliced
  • 1 (16 ounce) can navy beans, well rinsed and drained
  • 12 ounces elbow macaroni, uncooked
  • 14 cup parmesan cheese, grated (Romano may be substituted)


  • Heat spaghetti sauce and celery over medium heat until it starts to boil, stirring occasionally.
  • Reduce heat and simmer five to seven minutes or until celery is crisp tender.
  • Stir beans into sauce.
  • Cook until beans are heated through; keep hot.
  • Meanwhile cook pasta as package directs; drain water.
  • Toss the sauce with beans on the pasta.
  • Top with cheese.