Mexican Pasta Vegetable Bake

4.4 of 5 (15)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 5.3 g
  • Cholesterol: 15.0 mg
  • Sodium: 179.2 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 15.1 g

View full nutritional breakdown of Mexican Pasta Vegetable Bake calories by ingredient


From From
Number of Servings: 10


    3 cups rotini pasta, uncooked
    2 jars (16 oz. each) thick and chunky salsa
    2 cups Kraft 2% Milk Reduced Fat Sharp Cheddar Cheese, divided
    1 cup nonfat cottage cheese
    1 can (16 oz.) black beans, rinsed, drained
    1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
    1/4 cup chopped fresh cilantro


Cook rotini as directed on package; drain. Combine rotini, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into 13×9- inch baking pan sprayed with no stick cooking spray; sprinkle with remaining 1 cup cheddar cheese. Bake at 375F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.

Number of Servings: 10

Recipe submitted by SparkPeople user MOMRITZ.

Member Ratings For This Recipe

  • no profile photo

    1 of 2 people found this review helpful
    I'm eating this as we speak :) very good recipe! Thanks! - 7/27/10

    Reply from MOMRITZ (8/20/10)

  • no profile photo

    Very Good
    1 of 2 people found this review helpful
    This makes too much for two of us. I made 1/2 the recipe with all the corn & black beans. Next time I will use 2 c. pasta & 3/4 c. cottage cheese to balance out the vegies a little. I will also add a tsp of cumin for taste. Thanks for sharing! - 12/9/08

    Reply from MOMRITZ (1/2/09)
    I'm really glad you enjoyed it. My kids just love it! I make 1/2 sometimes for lunches.

  • no profile photo

    I may make it, but with queso fresco - 4/26/21

  • no profile photo

    Very Good
    Good and bot a lot of sodium - 10/18/20

  • no profile photo

    thanks - 10/13/20