Happy Sunday! Hope you’re having a nice one. I started off my day with a 5 mile run at the gym (followed by 10 minutes of walking). I ran out and did a few errands and then came home to make up Josh’s potluck dish. I had a tough time deciding between all of the awesome recipes you suggested, but finally decided to make Aggie’s Baked Mexican Penne. I loved the idea of this recipe because it was easy and fun twist on baked pasta. Here is the recipe:
1/2 lb of whole wheat penne (1/2 box)
1 lb of lean ground beef
1 TB olive oil
2 cloves garlic, minced
1 large bell pepper, chopped
1 large onion, chopped
1 tsp cumin
1 tsp chili powder
2 jars of salsa
1 can black beans, drained and rinsed
salt and pepper
2 cups of shredded cheddar or Mexican blend cheese
Preheat oven to 350 degrees.
Bring pot of water to boil for pasta, cook according to directions.
In large heated non stick skillet, add oil, garlic, peppers and onions. Saute until softened, about 10 minutes. Add ground beef and brown. Add spices, salt and pepper. Drain and add to a large bowl with black beans, salsa and pasta. Toss to combine.
Pour half of pasta mixture into casserole dish. Spread 1 cup of shredded cheese over pasta. Add rest of pasta over cheese and top with remaining cheese. Place in oven and cook for 30-35 minutes or until bubbly and cheese is golden.