Southwestern Pasta Bake

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NUTRITION per serving: 361 Calories; 3g Fat; 15g Protein; 52g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 728mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable. Points: 7

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  • 6

Ingredients

  • 1/2 pound 95% lean ground beef
  • 8 ounces uncooked Rigatoni pasta
  • 1 cup frozen whole kernel corn
  • 1 (24-oz.) jar thick and chunky salsa
  • 1 (15-oz.) can black beans, drained and rinsed
  • Non-aerosol cooking spray
  • 6 ounces shredded Mexican cheese blend
  • 2 medium plum (Roma) tomatoes, thinly sliced
  • Aluminum foil wrap

Preparation

Step 1

Preheat oven to 350 degrees. Cook beef in a large skillet over medium heat for 5 minutes, stirring occasionally, until brown; drain. In a large saucepan, cook and drain pasta as directed on package then return to saucepan; stir in browned beef, corn, salsa and beans. Spoon half of the pasta mixture into a baking dish coated with cooking spray. Sprinkle with 2/3 cup of the cheese; cover with remaining pasta then place tomato slices on top. Sprinkle with remaining cheese. Cover with foil and bake for 35 to 40 minutes or until hot and cheese has melted.

SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Use TVP crumbles.
KOSHER: Make sure beef is certified kosher and use soy cheese.
GLUTEN FREE: Use gluten free pasta. Make sure salsa and black beans are gluten free.

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