Mexican Pasta Vegetable Bake Recipe

Mexican Pasta Vegetable Bake Recipe

  • 3 cups rotini pasta, uncooked
  • 2 (16 ounce) jars TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 2 cups KRAFT 2% Milk Cheddar Cheese, divided
  • 1 cup LIGHT 'N LIVELY Twice the Calcium Fat Free Cottage Cheese
  • 1 (16 ounce) can black beans, rinsed, drained
  • 1 (10 ounce) package frozen whole kernel corn, thawed, drained
  • 1/4 cup chopped fresh cilantro
  1. Cook rotini as directed on package; drain.
  2. Mix rotini, salsa, 1 cup of the Cheddar cheese, cottage cheese, beans and corn. Spoon into 13×9- inch baking pan sprayed with cooking spray; sprinkle with remaining 1 cup Cheddar cheese.
  3. Bake at 375 degrees F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.
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