Vegetarian Mexican Pasta Bake Recipes

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside.
• Cook pasta according to package directions. Drain and return to pan.
• In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
• Pour mixture over drained pasta; stir to combine.
• Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top.
• Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
• To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
• Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
• In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
• Add in garlic and saute for 2 minutes.
• Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
• Add in cream cheese, stir until heat through and combined.
• Add in black beans and cooked pasta, stir until combined and heated through.
• Season with salt and black pepper to taste.
• Top with grated cheddar cheese if desired.

Steps:

• Preheat oven to 350ºF.
• Grease 4-quart casserole dish.
• Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
• Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
• Stir in the ground beef, corn, salsa and beans.
• Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
• Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
• Cover and bake 35 to 40 minutes or until hot and cheese is melted.