Mexican Pasta Vegetable Bake
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
Introduction
From 3fatchicks.com From 3fatchicks.comNumber of Servings: 10
Ingredients
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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
Directions
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.
Number of Servings: 10
Recipe submitted by SparkPeople user MOMRITZ.
Member Ratings For This Recipe
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RMARIE87
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KSWILDFLOWER
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.
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PICKIE98
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MNABOY
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FISHGUT3