Mexican Baked Penne

Last week, I posted a recipe for Chicken and Spinach Pasta Bake.  My friend Aggie commented that I might also like to try her recipe for a Mexican Pasta.  Are you kidding me?  Pasta + Mexican = Two of My Favorites.  Thank You Aggie!!!!

I literally printed the recipe and made it the next night.  If you love pasta and Mexican food the way I do, then you’ve gotta try this!


Baked Mexican Penne
Source:  Aggie’s Kitchen {via South Beach Message Board}

1/2 pound whole wheat penne (1/2 box)
1 pound lean ground beef
1 TBSP olive oil
2 cloves garlic, minced
1 large bell pepper, chopped
1 large onion
1 tsp cumin
1 tsp chili powder
2 jars salsa (about 30 oz.) ~ I used Garden Fresh All Natural Gourmet Salsa
1 can black beans, drained and rinsed
salt and pepper
2 cups shredded Mexican Blend Cheese (I used light)
cilantro {optional}

Preheat oven to 350*.  Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet.  Season ground beef with salt and pepper and add to pan.  Add spices and additional salt and pepper to taste.  Cook ground beef until browned.  Drain and add to a large bowl.  Add the beans, salsa and pasta.  Stir to combine.

Spray a 9×13″ baking dish with non~stick cooking spray.  Pour half the pasta mixture into the pan.  Top with 1 cup cheese.  Cover with remaining pasta.  Then top with remaining 1 cup cheese.  Bake for 30-35 minutes or until bubbly and the cheese is golden.

Top with chopped cilantro {if using}.