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Mexican Pasta Vegetable Bake

  • Prep Time: 30 Minutes (Total Time: 50 Minutes)
  • Serving Size: 8
  • 3 cups Rotini Pasta, Uncooked
  • 2 jars (16 ounce) each TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 2 cups KRAFT 2 Percent Milk Reduced Fat Sharp Cheddar Cheese, Divided
  • 1 cup LIGHT 'N LIVELY Twice The Calcium Fat Free Cottage Cheese
  • 1 can (16 ounce) Black Beans, Rinsed, Drained
  • 1 package (10 ounce) Frozen Whole Kernel Corn, Thawed, Drained
  • 1/4 cup Chopped Fresh Cilantro
  • COOK rotini as directed on package; drain.

    MIX rotini, salsa, 1 cup of the Cheddar cheese, cottage cheese, beans and corn. Spoon into 13x9- inch baking pan sprayed with cooking spray; sprinkle with remaining 1 cup Cheddar cheese.

    BAKE at 375°F for 20 minutes or until thoroughly heated. Sprinkle with cilantro.


    Make Ahead

    Prepare as directed except for baking; cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 375°F for 25 to 30 minutes or until thoroughly heated. Sprinkle with cilantro.


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