Main dishes

Mexican Pasta Vegetable Bake

(83)

rate it now!

photo by:kraft

Really enjoy this! I use a can of Rotel and 1 jar of salsa- turns out very tasty!

posted by

Kalo678

on 2/20/2010

time

prep:

25 min

total:

45 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups rotini pasta, cooked

jars (16 oz. each) TACO BELL® Thick & Chunky Salsa

cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

can (15 oz.) black beans, rinsed

pkg. (10 oz.) frozen corn, thawed, drained

pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided

1/4

cup chopped cilantro

Make It

HEAT oven to 375ºF.

COMBINE first 5 ingredients; stir in 1 cup cheddar.

SPOON into 13x9-inch baking dish sprayed with cooking spray; top with remaining Cheddar.

BAKE 20 min. or until heated through. Top with cilantro.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 375°F for 25 to 30 min. or until heated through. Top with cilantro.

Rate recipes, or edit your previous ratings and more. Sign In

heather10173

posted:11/5/2011

While I would make this again, I will NOT add the cilantro. It gave my dish, according to my husband, a soapy dishwater taste :)

chocodarlin

posted:5/2/2010

Really good texture and flavor. This would be great with gound beef or chicken as well but is still awesome without meat.

Kalo678

posted:2/20/2010

Really enjoy this! I use a can of Rotel and 1 jar of salsa- turns out very tasty!

sara8327

posted:1/14/2010

Yummy, but I couldn't get the kids to even try it :(

VidaM.

posted:12/2/2009

This is one of my family's favorite meatless dishes! I don't think the kids even noticed it was healthy.

a cook

posted:8/17/2009

Made this during Lent(and since) and it was a hit the very first time.

cforehand0

posted:6/12/2009

Really easy to make and tasty!

mbng

posted:3/26/2009

Yummy! I only had one jar of salsa, so I added a 15 oz can of diced tomatoes. After it baked, I topped it with diced avacado, sliced black olives, pico de gallo, and sour cream. My family loved it and didn't miss the meat at all. This is going in my keeper file.

cassandra1974

posted:3/26/2009

Needed more flavor. I added ground beef, green peppers, garlic powder, seasoned salt, and lots of cumin, along with Mexican blend cheese. Next time I'll just use a taco seasoning packet. Also, 2 jars of salsa is too much and makes it too watery.

a cook

posted:1/9/2009

This recipe is amazing. I have served it several times now and it's always a big hit.