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Greek Pasta with Tomatoes and White Beans

16 ounces no-salt-added tomato sauce
29 ounces tomatoes, stewed -- Italian style
30 ounces white beans, canned -- drained and rinsed
10 ounces fresh spinach -- chopped
1 pound pasta -- penne or other
1/2 cup feta cheese -- finely crumbled


Combine tomato sauce, tomatoes, and beans in a large skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally.

Cook pasta according to package directions. Combine cooked pasta and sauce in a large bowl. Serve garnished with feta cheese.


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