Tuesday, October 19, 2010

Southwest Pasta Bake

Southwest Pasta Bake


12 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 teaspoon dried oregano
1 can corn, drained
1 pound lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Cook pasta according to package directions.

Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk.

Saute corn and garlic over med high heat 5-10 minutes.  Add beef and cook until brown.  Stir in the salsa, tomato sauce, tomato paste, oregano, chili powder and cumin; bring to a boil. Stir in olives.  Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cream cheese mixture.

Pour pasta in baking dish.  Stir in meat mixture and half of the cheese.

Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Based on this recipe.