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Tex-Mex Pasta Bake




Source of Recipe


STOUFFER'S


List of Ingredients




1 (9 ounces) package STOUFFER'S frozen Creamed Spinach
• 1 (8 ounces) package cream cheese
• 1 (16 ounces) package dry penne pasta
• 1 (16 ounces) jar salsa
• 1 pound ground beef
• 1 (14.5 ounces) can tomato sauce
• 1 tablespoon chili powder
• 1 cup shredded cheddar or Monterey Jack cheese


Recipe



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 half 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 cheddar cheese; bake for an additional 10 minutes or until bubbly.


FOR FREEZE AHEAD:


PREPARE as above; do not bake. Do not sprinkle with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.


PREHEAT oven to 400° F.


BAKE, uncovered, for 45 to 55 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.


*DEFROST Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes