Creamy Mozzarella Spaghetti with Black Beans and Tomatoes

1Cook the spaghetti noodles (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat the olive oil (2 tbsp) over medium heat. Add the diced onion (½ cup) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (2 cloves) and sauté for an additional 1 minute until fragrant.

4Stir in the cream of mushroom soup (1 can), black beans, (1 can) and diced tomatoes (1 can) (with their juice). Mix well to combine.

5Add the Italian seasoning (1 tsp), red pepper flakes (½ tsp), salt, and pepper. Stir and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

6Add the cooked spaghetti noodles (8 oz) to the skillet and toss to coat them in the creamy sauce.

7Remove from heat and stir in the shredded mozzarella cheese (1 cup) until melted and well combined.

8Serve hot, garnished with additional mozzarella cheese (1 cup) if desired.