Southwestern Pasta Gratin |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In 'Pasta for all Seasons' by Robin Robertson Ingredients:
8 ounces elbow macaroni |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1 1/2 cups cooked pinto beans, drained and rinsed |
1 tablespoon chili powder (to taste) |
1/2 teaspoon dried oregano |
1 1/2 cups bottled picante sauce |
1 (14 ounce) can diced tomatoes |
salt |
fresh ground black pepper |
1 cup shredded cheddar cheese or 1 cup soy cheddar cheese |
Directions:
1. Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
2. When pasta is cooked, drain and set aside.
3. Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish.
4. Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
5. Add in the beans, chili powder, and oregano.
6. Stir in the picante sauce and tomatoes; mix well.
7. Simmer for 5 minutes.
8. Season with salt and pepper to taste.
9. In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
10. Top with the cheese.
11. Cover and bake for 25 minutes.
12. Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.
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