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Mexican Pasta Bake
Mexican Pasta Bake
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Prep Time:
20 minutes
Total Time:
1 hour
Top indulgent tomato and cheese casserole with vibrant cilantro for a burst of freshness and color.
Ingredients:
  • 1/2 pound lean ground beef
  • 2 1/2 cups uncooked rigatoni pasta (8 ounces)
  • 1 cup frozen corn
  • 1 jar (24 oz) thick & 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
Instructions:
  • Preheat oven to 350°F and generously grease a 4-quart casserole dish.
  • Brown the beef in a 10-inch nonstick skillet over medium heat for 5 minutes, stirring occasionally, then drain off any excess fat.
  • Prepare the pasta according to package instructions in a 4-quart Dutch oven. Once cooked, return the pasta to the Dutch oven and mix in the beef, corn, salsa, and beans. Transfer half of the pasta mixture into a casserole dish. Sprinkle 2/3 cup of cheese over the mixture. Add the remaining pasta on top, then arrange tomato slices and sprinkle with the remaining cheese.
  • Bake for 35-40 minutes until hot and cheese is melted, covering dish.

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