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
Cook rotini as directed on package; drain. Combine rotini, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into 13×9- 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.