Mexican Pasta Bake

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Yield: 6 servings

Ingredients

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup Green Giant Niblets frozen whole kernel corn
1 (24 ounce) jar Old El Paso Thick 'n Chunky salsa
1 (15 ounce) can Progresso black beans, drained, rinsed
1 1/3 cups shredded Mexican cheese blend (6 ounces)
2 medium Roma (plum) tomatoes, thinly sliced

Instructions

Heat oven to 350 degrees F. Grease a 4 quart casserole.
Cook beef in 10 inch nonstick skillet over medium heat for 5 minutes, stirring occasionally, until brown; drain.
Cook and drain pasta in 4 quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
Cover and bake for 35 to 40 minutes or until hot and cheese is melted.

Notes

Did You Know...Rigatoni are short-cut (about 1 inch long), wide, tubular pasta with lengthwise grooves. The grooves and tube shape make it a perfect partner for chunky sauces.

Health Twist: Replace ground beef with ground turkey breast to lighten the calorie count of this dish.

Nutrition

Per serving: Calories 435 (Calories from Fat 125 ); Total Fat 14g (Saturated Fat 7g); Cholesterol 45mg; Sodium 700mg; Total Carbohydrate 59g (Dietary Fiber 8g); Protein 27g

Percent Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 28%; Iron 26%

Exchanges: 4 Starch; 2 Lean Meat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker