• 2 Ratings

Salsa, cumin, and cilantro give this meatless casserole recipe a south-of-the-border flair.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.

Instructions Checklist
  • Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. 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.) Let stand 5 minutes before serving. Makes 6 servings.

Nutrition Facts

604 calories; 31 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 132 mg cholesterol; 1293 mg sodium. 401 mg potassium; 56 g carbohydrates; 3 g fiber; 8 g sugar; 27 g protein; 1944 IU vitamin a; 25 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 129 mcg folate; 1 mcg vitamin b12; 596 mg calcium; 3 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0