Rigatoni Recipe

Cook rigatoni in boiling water until al dente. Drain and set aside.

Drain and rinse cannellini beans; set aside.

In a large skillet heat oil over medium heat. Saute mushrooms garlic and scallions with pepper and basil.

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.