Mexican Pasta Vegetable Bake Recipes

MEXICAN PASTA VEGETABLE BAKE

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.

MEXICAN PASTA BAKED

Steps:

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions.
• Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture.
• Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese.
• Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

VEGETARIAN MEXICAN PASTA BAKE

Steps:

• Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside.
• Cook pasta according to package directions. Drain and return to pan.
• In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
• Pour mixture over drained pasta; stir to combine.
• Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top.
• Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.

MEXICAN PASTA BAKE

Steps:

• Preheat oven to 350ºF.
• Grease 4-quart casserole dish.
• Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
• Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
• Stir in the ground beef, corn, salsa and beans.
• Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
• Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
• Cover and bake 35 to 40 minutes or until hot and cheese is melted.

MEXICAN PASTA BAKE

Steps:

• Heat oven to 350°F. Grease 4-quart casserole.
• Cook beef in 10-inch nonstick skillet over medium heat 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 35 to 40 minutes or until hot and cheese is melted.