MEXICAN PASTA VEGETABLE BAKE

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Mexican Pasta Vegetable Bake image

Found this at 3 Fat Chicks.com. 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!

Provided by smellyvegetarian

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

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)

Steps:

  • Preheat oven to 375.
  • Cook rotini as directed on package.
  • Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
  • Spoon into a sprayed 13 x 9 baking pan.
  • Sprinkle with remaining cheese.
  • Bake for 20 minutes or until heated thoroughly.
  • Sprinkle with cilantro (optional) before serving.

Nutrition Facts : Calories 274.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.3, Sodium 809.5, Carbohydrate 54.9, Fiber 7.4, Sugar 5.2, Protein 13.4

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