Full of satisfying southwestern flavors, this veggie pasta bake is sure to spice up your night and have everyone asking for seconds. This recipe is a guaranteed time-saver using convenient canned vegetables while still including crisp and delicious fresh veggies. All you have to do is pop it in the oven and get ready for excellent reviews!
Total Time
35min
4.3
3 Ratings
Author: SideChef Everyday
Servings:
8
Ingredients
•
1
lb
Rotini Pasta
•
2
cans
(15 oz)
Black Beans
, drained
•
1
can
(15 oz)
Corn Kernels
, drained
•
1
Red Bell Pepper
, deseeded, diced
•
1
Green Bell Pepper
, deseeded, diced
•
2
Small
Tomatoes
, cored, diced
•
2
Tbsp
Mexican Style Hot Sauce
•
1 1/2
Tbsp
Taco Seasoning
•
3
cups
Shredded Mexican Cheese Blend
, divided
•
1
Avocado
, diced
•
1
Tbsp
Sliced
Scallions
(optional)
•
1
Tbsp
Chopped
Fresh Cilantro
(optional)
•
to taste
Salt
•
to taste
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Spray a 9x13 baking dish with Nonstick Cooking Spray (to taste).
3.
Bring a large pot of water, add Salt (to taste) and bring to a boil.
4.
Cook Rotini Pasta (1 lb) to al dente according to package instructions, about 10-12 minutes. Then drain.
5.
In a large bowl, combine cooked pasta, Black Beans (2 cans), Corn Kernels (1 can), Red Bell Pepper (1), Green Bell Pepper (1), Tomatoes (2), Taco Seasoning (1 1/2 Tbsp), Mexican Style Hot Sauce (2 Tbsp), and Shredded Mexican Cheese Blend (2 cups).
6.
Pour the mixture into the prepared baking dish and spread evenly. Top with remaining Shredded Mexican Cheese Blend (1 cup).
7.
Bake for 15-20 minutes, until warmed through and the cheese is melted.
8.
Top with Avocado (1), Fresh Cilantro (1 Tbsp), and Scallions (1 Tbsp). Serve warm.
Nutrition Per Serving
CALORIES
611
FAT
18.6 g
PROTEIN
28.2 g
CARBS
86.4 g
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