Mucho Gusto Mexican-style Pasta Bake |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My friend and I have enjoyed this for what I call 'a chatty lunch'. Just a nice rich-tasting dish and we split up the left-overs so we both have lunch the next day at work. Very nice with refreshing lime, lemon or lavander iced water and a light fruit dessert. Read more . Adapted from Better Homes and Gardens Ingredients:
12 ounces dried bow tie pasta (about 5 cups) |
1/2 cup chopped onion |
1/2 cup chopped red sweet pepper |
1-3 chopped jalapenos ( as desired or omit) |
3 tablespoons butter |
1/3 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon dried cilantro, crushed |
1/2 teaspoon ground cumin |
3 cups milk |
6 ounces colby cheese, cubed |
1-1/2 cups shredded monterey jack cheese (6 oz.) |
1 cup bottled salsa |
2/3 cup halved pitted green and/or ripe olives |
chili powder |
Directions:
1. Directions
2. Preheat oven to 350 degree F.
3. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside.
4. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan.
5. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender.
6. Stir in flour, salt, cilantro, and cumin. Add milk all at once.
7. Cook and stir until mixture is thickened and bubbly.
8. Reduce heat to low.
9. Stir in colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted.
10. Pour over drained pasta; stir to combine.
11. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casserole(s.)
12. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder.
13. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.)
14. Let stand 5 minutes before serving.
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