Mexican Pasta Bake

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 0

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

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