Monday, November 2, 2009

Southwest Pasta Bake

Southwest Pasta Bake
8 ounces uncooked penne pasta
1 pkg (8oz) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 pkg (10 ox) frozen chopped spinach, thawed and squeezed dry
1 tsp dried oregano
1 pd lean ground beef
2 garlic cloves, minced
1 jar (16oz) picante sauce
1 can (8oz) no-salt added tomato sauce
1 can (60z) no-salt added tomato paste
2 tsp chili powder
1 tsp ground cumin
1 cup (4oz) shredded reduced fat cheddar cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup sliced green onions
Cook pasta according to directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk 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 min. Drain pasta: stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture, then all of the spinach mixture, then top with remaining meat mixture.
Cover and bake at 350 for 30 minutes. Uncover: sprinkle with cheese. Bake 5 min. longer or until cheese is melted. Sprinkle with olives and onions. Let stand 10 min. before serving.

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