Mexican-Style Pasta Bake

By charlotteh371

Ingredients

• 12 oz dried rotini (or other pasta of choice)
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 3 tbsp. butter
• 1/3 cup all purpose flour
• 1 tsp salt
• 1 tsp dried cilantro crushed
• 1/2 tsp ground cumin
• 3 cups milk
• 6 oz Colby cheese, cubed
• 1 1/2 cups shredded Monterey jack cheese (6oz)
• 1 cup bottled salsa
• 2/3 cup halved pitted green and/or ripe olives
• Chili powder

Preparation

Step 1

Preheat oven to 350 degrees. Butter six 12 to 16oz individual casserole dishes (or one 3 quart baking dish); set aside. In a 4 quart Dutch oven cook pasta according to package directions/ Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5mins or until tender. Stir in flour, salt, cilantro and cumin.. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.

Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with the remainin 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake uncovered, 15 to 20mins or until bubbly around edges and heated through. (If using larger casserole, bake in a 400 degree oven about 20mins). Let stand 5 mins before serving.

Makes 6 servings.