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Mexican Pasta Vegetable Bake

Mexican Pasta Vegetable Bake

Ingredients

  • 3 cups rotini pasta, uncooked
  • 2 jars (16 ounce each) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 2 cups KRAFT 2% Milk Cheddar Cheese, divided
  • 1 cup LIGHT 'N LIVELY Twice the Calcium Fat Free Cottage Cheese
  • 1 can (16 ounce) black beans, rinsed, drained
  • 1 package (10 ounce) frozen whole kernel corn, thawed, drained
  • 1/4 cup chopped fresh cilantro

Prep Time:

30 min

Cook Time:

50 min

Serves:

—

If you need a recipe you can prepare ahead of time to feed a crowd in a hurry, try this filling Mexican Pasta Bake.

This recipe courtesy
of KRAFT®

Nutrition Information

Per Serving

Calories: 300, Total fat: 7 g, Saturated fat: 4.5 g, Cholesterol: 20 mg, Sodium: 1240 mg, Carbohydrate: 42 g, Dietary fiber: 7 g, Sugars: 9 g, Protein: 19 g, Vitamin A: 20 %DV, Vitamin C: 4 %DV, Calcium: 35 %DV, Iron: 10 %DV,

Healthy Living Information

Good source of calcium

Low Fat

Diet Exchange

2 Starch,1 Vegetable,2 Meat (L)

Nutrition Bonus

Three cheers for this meatless main dish. It’s low in fat, low in cholesterol and a good source of calcium (thanks to the cheese)!
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Preparation

  1. COOK rotini as directed on package; drain.
  2. MIX rotini, salsa, 1 cup of the Cheddar cheese, cottage cheese, beans and corn. Spoon into 13x9-inch baking pan sprayed with cooking spray; sprinkle with remaining 1 cup Cheddar cheese.
  3. BAKE at 375°F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
  4. MAKE AHEAD: Prepare as directed except for baking; cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 375°F for 25 to 30 minutes or until thoroughly heated. Sprinkle with cilantro.