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Prepare this at home and dehydrate. This makes 4 servings.

12 ounces of wagon wheel pasta or seashell pasta
1 @ 15 ounce can of white beans, rinsed and drained
1 @ 26 1/2 ounce can of spaghetti sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup finely grated Parmesan or Romano cheese
2 ounces of thin-sliced turkey pepperoni
Cook the pasta according to directions and drain.
Combine the remaining ingredients and bring back to boiling.
Spread into thin layers on dehydrating trays and dehydrate
at 145 degrees overnight or until crunchy.
To rehydrate, boil 1 1/2 cups water and add a serving.

Bring back to boiling and remove from heat.
Put in a fleece or cover with a stocking cap for 10 minutes.
Note: For a vegan recipe, leave out the pepperoni and add 1 cup of salsa.

Nutrition per serving with pepperoni:

· Calories – 847
· Sugars – 15g
· Carb – 100g
· Sodium – 2870mg
· Chol – 43
· Fat – 6g
· Protein – 35g
· Fiber – 12g

This is one of my favorite trail recipes.
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