Studded with colorful veggies and topped with a buttery crumb crust, this cheesy pasta bake is a fiesta ready to happen!
What You Need
Original recipe yields 5 servings
1/2 cup milk
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups medium-size pasta, cooked, drained
1 cup each chopped tomatoes and green peppers
1/4 tsp. each ground cumin and garlic powder
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. butter, melted
6 saltine crackers, crushed (about 1/4 cup)
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Let's Make It
Heat oven to 350°F.
Cook milk and VELVEETA in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Stir in pasta, tomatoes, peppers and seasonings.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter and cracker crumbs; sprinkle over pasta mixture.
Bake 20 min. or until heated through.
Stir in 4 slices OSCAR MAYER Bacon, cooked and crumbled, with the pasta.
Substitute 2 cups frozen mixed vegetables for the tomatoes and green peppers.
You can't help saying "Viva Mexico!" when you enjoy a serving of this pasta bake on a special occasion.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.