1 (8 oz.) pkg. cream cheese, softened
5 cups cooked penne pasta
1 (16 oz.) jar salsa-mild
1 lb. ground beef, cooked, drained and crumbled
1 (14.5 oz.) can tomato sauce
1 tbsp. chili powder
1 cup shredded cheddar cheese or Monterey Jack cheese
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| TEX-MEX PASTA BEEF | |||
| Yields 8 | |||
| 1 (9 oz.) pkg. Stouffers Creamed Spinach, defrosted according to pkg. directions 1 (8 oz.) pkg. cream cheese, softened 5 cups cooked penne pasta 1 (16 oz.) jar salsa-mild 1 lb. ground beef, cooked, drained and crumbled 1 (14.5 oz.) can tomato sauce 1 tbsp. chili powder 1 cup shredded cheddar cheese or Monterey Jack cheese |
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| Preheat oven to 400. Combine creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon 1/2 of pasta mixture into 13 x 9-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. | |||