Vegetarian Mexican Pasta Bake Recipe

Name: Vegetarian Mexican Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bow tie pasta, uncooked (about 5 cups); 1/2 cup onion, chopped; 1/2 cup sweet red pepper, chopped; 2 tablespoons butter; 1/3 cup flour; 2 tablespoons fresh cilantro, chopped and packed; 1 teaspoon cumin; 3 cups milk; 6 ounces colby cheese, shredded; 1 1/2 cups monterey jack cheese, shredded; 1 cup salsa, chunky is best; 2/3 cup olive, pitted; chili powder

Servings: persons

12 ounces bow tie pasta, uncooked (about 5 cups)
1/2 cup onion, chopped
1/2 cup sweet red pepper, chopped
2 tablespoons butter
1/3 cup flour
2 tablespoons fresh cilantro, chopped and packed
1 teaspoon cumin
3 cups milk
6 ounces colby cheese, shredded
1 1/2 cups monterey jack cheese, shredded
1 cup salsa, chunky is best
2/3 cup olive, pitted
chili powder

1
Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside.
2
Cook pasta according to package directions. Drain and return to pan.
3
In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
4
Pour mixture over drained pasta; stir to combine.
5
Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top.
6
Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces bow tie pasta, uncooked (about 5 cups), 1/2 cup onion, chopped, 1/2 cup sweet red pepper, chopped, 2 tablespoons butter, and more.

Yes, Vegetarian Mexican Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Mexican Pasta Bake

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