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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
8 oz uncooked penne pasta, cooked al dente and drained
1 (8 oz) pkg cream cheese, cubed
1/2 cup milk
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 tsp dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 (16 oz) jar picante sauce
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp ground cumin
1 cup shredded reduced-fat Cheddar cheese
1 (2.25 oz) can sliced ripe olives, drained
1/4 cup sliced green onions
While pasta is cooking, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. Stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; 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.
In a 13x9 inch baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. 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.
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SOUTHWEST PASTA BAKE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
8 oz uncooked penne pasta, cooked al dente and drained
1 (8 oz) pkg cream cheese, cubed
1/2 cup milk
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 tsp dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 (16 oz) jar picante sauce
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp ground cumin
1 cup shredded reduced-fat Cheddar cheese
1 (2.25 oz) can sliced ripe olives, drained
1/4 cup sliced green onions
While pasta is cooking, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. Stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; 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.
In a 13x9 inch baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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