Subj : BH&G 1929
To   : ALL
From : DAVE DRUM
Date : Thu Feb 25 2021 09:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican-Style Pasta Bake
 Categories: Pasta, Vegetables, Dairy, Cheese, Chilies
      Yield: 6 Servings
 
     12 oz Dried bow tie pasta
    1/2 c  Chopped onion
    1/2 c  Chopped red bell pepper
      3 tb Butter
    1/3 c  All-purpose flour
      1 ts Salt
      1 ts Dried cilantro; crushed
    1/2 ts Ground cumin
      3 c  Milk
      6 oz Colby cheese; cubed
  1 1/2 c  Shredded Monterey Jack
           - cheese
      1 c  Bottled salsa
    2/3 c  Halved pitted green and/or
           - ripe olives
           Chilli spice mix
 
  Set oven @ 350ºF/175ºC.
  
  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.
  
  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
  400ºF/205ºC oven about 20 minutes.) Let stand 5 minutes
  before serving.
  
  Makes 6 servings.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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