Mexican Pasta Vegetable Bake

[Guest guest]

Mexican Pasta Vegetable Bake

 

Prep time : 30 min

Ready in :50 min

 

Ingredients:

3 cups rotini pasta, uncooked

 

2 jars (16 oz. each) TACO BELL HOME ORIGINALS Thick 'N

Chunky Salsa

 

2 cups KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese,

divided

 

1 cup LIGHT 'N LIVELY Twice the Calcium Fat Free 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

 

Preparation:

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 no stick cooking spray; sprinkle with

remaining 1 cup cheddar cheese.

 

Bake at 375°F for 20 minutes or until thoroughly heated.

Sprinkle with cilantro.

 

Nutritional Bonus

Three cheers for this meatless main dish. It's low in

fat, low in cholesterol and a good source of calcium

(thanks to the cheese)!

 

Nutrition Details (per serving):

Calories 300

Total fat 7 g

Saturated fat 4.5 g

Cholesterol 20 mg

Sodium 1240 mg

Carbohydrate 42 g

Dietary fiber 7 g

Sugars 9 g

Protein 19 g

Vitamin A 20 %DV

Vitamin C 4 %DV

Calcium 35 %DV

Iron 10 %DV

 

Diet Exchange

2 Starch,1 Vegetable,2 Meat (L)

 

 

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My Special Thought To You:

Success Is Getting What You Want--Happiness Is Liking What You Get!