Mexican Pasta Vegetable Bake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Found this at 3 F . Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen-works just fine! Ingredients:
3 cups rotini pasta, uncooked |
32 ounces salsa (choose your favorite heat ) |
2 cups reduced-fat cheddar cheese (sharp is best) |
1 cup nonfat cottage cheese |
1 (15 ounce) can black beans, drained and rinsed |
1 (10 ounce) package frozen corn, thawed and drained |
1/4 cup fresh cilantro (optional) |
Directions:
1. Preheat oven to 375.
2. Cook rotini as directed on package.
3. Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
4. Spoon into a sprayed 13 x 9 baking pan.
5. Sprinkle with remaining cheese.
6. Bake for 20 minutes or until heated thoroughly.
7. Sprinkle with cilantro (optional) before serving.
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