Mexican Pasta Vegetable Bake

By lmbeck

Ingredients

• 3 cups rotini pasta, cooked
• 2 jars (16 oz. each) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 can (15 oz.) black beans, rinsed
• 1 pkg. (10 oz.) frozen corn, thawed, drained
• 1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided
• 1/4 cup chopped fresh cilantro

Details

Adapted from kraftfoods.com

Preparation

Step 1

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.