[font=Verdana, Arial, Helvetica, sans-serif]Tex-Mex Pasta Bake
Yield: 8 servings
1 pkg (9 ounces) STOUFFER'S® frozen Creamed Spinach, defrosted*
1 pkg (8 ounces) cream cheese, softened
5 pkg (16 ounces) dry penne pasta, prepared according to package directions
1 jar (16 ounces) salsa
1 lb ground beef, cooked, drained and crumbled
1 can (14.5 ounces) tomato sauce
1 tbsp chili powder
1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
Procedures
PREHEAT oven to 400° F.
COMBINE creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon ½ of pasta mixture into 13x9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
BAKE for 30 minutes; uncover. Sprinkle with cheese; bake for additional 5 minutes.
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Yield: 8 servings
1 pkg (9 ounces) STOUFFER'S® frozen Creamed Spinach, defrosted*
1 pkg (8 ounces) cream cheese, softened
5 pkg (16 ounces) dry penne pasta, prepared according to package directions
1 jar (16 ounces) salsa
1 lb ground beef, cooked, drained and crumbled
1 can (14.5 ounces) tomato sauce
1 tbsp chili powder
1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
Procedures
PREHEAT oven to 400° F.
COMBINE creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon ½ of pasta mixture into 13x9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
BAKE for 30 minutes; uncover. Sprinkle with cheese; bake for additional 5 minutes.
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