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Mexican Pasta Vegetable Bake

Mexican Pasta Vegetable Bake

recipe ingredients
3 cups rotini pasta, uncooked
2 jars (16 oz. each) thick and chunky salsa
2 cups Kraft 2% Milk Reduced Fat Sharp Cheddar Cheese, divided
1 cup nonfat cottage cheese
1 can (16 oz.) black beans, rinsed, drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/4 cup chopped fresh cilantro

recipe directions
Cook rotini as directed on package; drain. Combine rotini, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into 13x9- inch baking pan sprayed with no stick cooking spray; sprinkle with remaining 1 cup cheddar cheese. Bake at 375°F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.

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Serves: 8 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
300 7 4.5 19 7 1240 42 6
  • Terri

    DELICIOUS! DELICIOUS! DELICIOUS! My daughter does not eat red meat so I always look for new recipes with protein. This is a great dish…easy, delicious and very filling. I had to the dinner in a large lasagna pan to bake. I also used FF cheese. Didn’t use cilantro and nobody missed it. My husband loves meat dishes, but he loved this vegetable bake. He didn’t feel like he was missing anything. The recipe’s nutritional info was based on 8 servings for 6 points per serving. These are really big servings!

  • Jeanelle

    This was absolutely fabulous! I have made this recipe several times. Not only is it incredibly easy but, it is also tasty and filling. My husband, who usually does not like meatless entrees, really enjoyed the recipe.

  • Kate

    Even the guys liked this! I added a bit of hot sauce and it was a hit. To reduce the points, I used Fat Free cheese in the mix but low fat on top.

  • Lyn

    Wow, this was SO good! When I first read the recipe, I really didnt think this would be enough all alone, so I paired it with Salsa Chicken (also extreamly good!) but believe me, I didnt need the extra dish! I didnt have beans on hand, so I added extra corn and it worked out great. I used mild salsa, and almost wished I would have used medium for a bit more bite, but reguarless, it was great! I will definitly make again…(leftovers were just as good too!)

  • MIchelle

    I thought it was ok my family didn’t care for it. Not really worth making again.

  • Heather

    Great recipe. After making it numerous times we have found we like it with the following changes :
    * Whole Wheat Pasta
    * Med. Salsa (Depending on the brand it can be a bit spicy. Poss. mix a med. & mild)
    * Extra Cilantro. I stopped measuring and just cut up most of the bunch
    * Extra Corn
    * Dash or two of cumin gives it more flavor.

    Tasty, tasty . . . we are having it tonight!

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