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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Pasta Bake Recipe

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This recipe for Mexican Pasta Bake is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb whole wheat corkscrew or Penne pasta
20 oz lean ground Turkey
1 can (15 oz) corn - drained
3 C chunky Salsa - and more for garnish
2 C shredded Mexican cheese - divided
Directions:
Directions:
Preheat oven to 350º, Grease a 9X13 inch casserole dish.
Cook the pasta in salted water until al dente as directed on package.
Cook turkey in a skillet until it is thoroughly browned.
Combine cooked pasta, turkey, corn and salsa.
Spread 1/2 of the mixture in the casserole dish and top with half of the cheese. Add remaining mixture and cover tightly with foil.
Bake 30-40 minutes. During last 10 minutes of cooking remove foil and sprinkle with remaining cheese. Garnish with extra salsa, tomatoes or avocado.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nice easy and healthy pasta

 

 

 

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