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Mexican Pasta Bake

 74 Ratings
30 Comments
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 0
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Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Ingredients

1/2
pound lean ground beef
2 1/2
cups uncooked rigatoni pasta (8 ounces)
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
jar (24 ounces) Old El Paso™ Thick 'n Chunky salsa
1
can (15 oz) Progresso™ black beans, drained, rinsed
1 1/3
cups shredded Mexican cheese blend (6 ounces)
2
medium roma (plum) tomatoes, thinly sliced

Directions

  • 1 Heat oven to 350ºF. Grease 4-quart casserole.
  • 2 Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • 3 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.
  • 4 Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Expert Tips

Rigatoni are short-cut (about 1 inch long), wide, tubular pasta with lengthwise grooves. The grooves and tube shape make it a perfect partner for chunky sauces.

Replace ground beef with ground turkey breast to lighten the calorie count of this dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
Calories from Fat
125
% Daily Value
Total Fat
14 g
Saturated Fat
7 g
Cholesterol
45 mg
Sodium
700 mg
Total Carbohydrate
59 g
Dietary Fiber
8 g
Protein
27 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
28%
28%
Iron
26%
26%
Exchanges:
4 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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