2 cups uncooked Farfalle Pasta (bow tie)
1 lb. lean ground beef
1/4 salt
1/8 teaspoon pepper
1 small onion, diced
2 cloves fresh garlic, diced
1 (14. 5 oz ) can diced tomatoes
1 (14 .5 oz ) can tomato sauce
1 (15.5 oz. ) can kidney beans, drained

1 1/2 teaspoons chili powder
1/2 teaspoon paprika
1 tablespoon dried parsley
1 cup shredded Cheddar Jack cheese

Cook pasta as directed. While pasta is cooking, brown ground beef in a large skillet with onions and garlic. Season ground beef with salt and pepper while browning. Drain off any remaining grease. Add diced tomatoes, tomato sauce, kidney beans and spices. Bring to a light boil, reduce heat and simmer for 5 minutes. Drain pasta and stir into beef mixture until well combined. Remove from heat and top with cheddar jack cheese. Cover for about 3 minutes or until cheese has melted.