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Yummy new recipe tried tonight. Sent to me by my mate Digger WINOLJ. It originates on the Kraftfoods.com site. Made as the recipe states, it'll serve 8. I halved the recipe and it made enough for probably 3 good sized servings for me. (or two servings and lunch!). It's vegetarian, as well and is probably something that you could chuck anything in really. Here's the recipe but remember, i measured out roughly half the quantities though i didn't skimp on the cheese. Also, you can use whatever strength/heat of salsa you prefer, and i used Monterray Jack cheese with hot peppers in it. Digger used a "nippy" mexican cheddar, preshredded from Asda/Walmart. I used bow shaped whole wheat pasta as that's what i had in.
Mexican Pasta Vegetable Bake.
3 - cups rotini pasta uncooked.
2 - 16 ounce (500ML) jars of chunky salsa
2 - cups shredded cheddar cheese, divided
1 - Cup light cottage cheese (could probably use ricotta)
1 - can (16 ounces, 500ml) black beans, rinsed and drained
1 - 10 ounce package of frozen corn, thawed and drained (I used about a cup and a half so judge accordingly)
1/4 cup chopped fresh cilantro
Cook pasta and drain.
Mix pasta, salsa, 1 cup cheddar cheese, cottage cheese, beans and corn.
Spoon into 13x9 inch baking pan sprayed with cooking spray, top with the rest of the cheese
Bake at 375 F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
You can make it ahead, cover and refrigerate several hours or overnight, then bake uncovered.
Mexican Pasta Vegetable Bake.
3 - cups rotini pasta uncooked.
2 - 16 ounce (500ML) jars of chunky salsa
2 - cups shredded cheddar cheese, divided
1 - Cup light cottage cheese (could probably use ricotta)
1 - can (16 ounces, 500ml) black beans, rinsed and drained
1 - 10 ounce package of frozen corn, thawed and drained (I used about a cup and a half so judge accordingly)
1/4 cup chopped fresh cilantro
Cook pasta and drain.
Mix pasta, salsa, 1 cup cheddar cheese, cottage cheese, beans and corn.
Spoon into 13x9 inch baking pan sprayed with cooking spray, top with the rest of the cheese
Bake at 375 F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
You can make it ahead, cover and refrigerate several hours or overnight, then bake uncovered.