Baked Mexican Pasta
Ingredients
12 ounces (340g, about 3 cups) uncooked penne
1 pound (454g) lean ground beef
2 cups salsa
1 cup corn kernels (I use frozen)
1 can (398mL) Bush’s® Black Bean Fiesta
3 cups shredded cheese (combination of Monterey Jack, mozzarella, and cheddar)
Instructions
Preheat the oven to 350 degrees F.
In a large pot of boiling, salted water, cook the penne until al dente, according to the package directions. Drain.
In a large skillet, over medium heat, cook the beef, stirring, until it is no longer pink, and drain the grease.
Add the salsa, corn, and black beans (with the sauce) to the beef, and stir to combine.
Cook, stirring, for another 2-3 minutes to blend the flavours.
Stir in the cooked penne.
Place half of the pasta mixture into a 9x13 inch baking dish.
Sprinkle half of the cheese over top.
Add the rest of the pasta mixture in an even layer, and cover it with the rest of the cheese.
Bake for 25-30 minutes, or until the cheese is melted and the sauce is hot and bubbling.