Southwest Pasta Bake Recipe 485

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. 2. In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture. 3. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. 4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.

Steps:

• Preheat the broiler to high and position the rack 8 inches from the heat.
• Bring a large pot of water to boil; salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.
• While the water is coming to a boil, preheat a large skillet over med-high heat with the vegetable oil.
• Season the chicken with cumin, coriander, chili powder, salt, and pepper; add the seasoned chicken to the hot skillet and cook 4-5 minutes or until lightly browned.
• Add in the onions, garlic, and jalapeno peppers; continue to cook 5 minutes.
• While the chicken is cooking with the onions, make the cheddar sauce.
• In a medium saucepan, melt the butter and add the flour to it.
• Cook 1-2 minutes over medium heat, then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.
• Season with a little salt and pepper; remove cheese sauce from heat.
• Once the pasta is cooked, drain it and add back into the large pot.
• Add in the contents of the chicken skillet and all the cheddar sauce; stir to combine.
• Transfer mixture to a baking dish and place under the broiler to lightly brown.

Steps:

• Preheat the broiler to high and position the rack 8 inches from the heat.
• Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.
• While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeños and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.
• In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
• Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Steps:

• Preheat the oven to 350 degrees.
• Heat a large skillet over medium heat. Add your ground turkey, garlic, and onion and cook until meat is browned and onions are soft. Drain grease. Then add salsa, tomato paste, and tomato sauce to the meat mixture.
• Cook for a 2 minutes then add your spinach, corn, black beans and taco seasoning and cook for another 2 minutes.
• In a separate pan, cook your pasta per package instructions.
• In a 9 x 13 inch pan, add your noodles and meat sauce and mix well.
• Bake for 20 minutes, sprinkle shredded mozzarella over top of the dish and continue baking for 5 more minutes.