El Paso Pasta Bake Recipes

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PASTA BAKE



Pasta Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 tablespoons (1 ounce) olive oil
2 cloves garlic, sliced
1/2 medium onion, diced
1 pound dry pasta, such as rigatoni, penne, fusilli, etc.
32 ounces canned crushed tomatoes
Optional add-ins: canned tuna, canned salmon, frozen vegetables or canned beans
6 slices provolone or mozzarella

Steps:

  • Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.
  • Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and saute, stirring, for 3 minutes.
  • Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.
  • Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.
  • Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.

TACO SPAGHETTI BAKE



Taco Spaghetti Bake image

This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 11

12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
  • In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
  • Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 8 g, TransFat 1/2 g

MEXICAN STUFFED PASTA SHELLS



Mexican Stuffed Pasta Shells image

Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

12 uncooked jumbo pasta shells
1 medium onion, finely chopped
1 pound lean ground beef
1 1/2 teaspoons chili powder
1 package (3 ounces) cream cheese
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2 cup crushed corn chips
4 green onions, sliced
1/2 cup sour cream

Steps:

  • Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
  • Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
  • Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
  • Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg

MEXICAN PASTA BAKE



Mexican Pasta Bake image

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup frozen corn
1 jar (24 ounces) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/3 cups shredded Mexican cheese blend (6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Steps:

  • Heat oven to 350°F. Grease 4-quart casserole.
  • Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
  • Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg

TEXAS BEEF AND PASTA BAKE



Texas Beef and Pasta Bake image

Old El Paso® enchilada sauce and seasoning mix provides a flavorful addition to this Texas beef and pasta bake that's made using Muir Glen® tomatoes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups uncooked cavatappi pasta (9 oz)
1 container (15 oz) refrigerated beef roast au jus
1 tablespoon vegetable oil
2 large red bell peppers, coarsely chopped
1 can (16 oz) chili beans with sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
1 cup water
1 package (1 oz) Old El Paso™ chili seasoning mix
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, crisply cooked, coarsely crumbled

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
  • In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
  • In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
  • Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg

EL PASO PASTA BAKE



El Paso Pasta Bake image

Number Of Ingredients 9

1 pound Italian sausage mild bulk sausage
8 ounces orzo pasta * cooked and drained
1 (8-ounce) package Monterey Jack-Colby cheese shredded (about 2 cups)
1 cup sour cream dairy or light sour cream
1 (4-ounce) can green chili mild diced, drained
1 (4-ounce) jar pimiento diced, drained
1/2 cup Cheddar cheese shredded
Paprika
salsa

Steps:

  • Preheat oven to 350°.Crumble sausage into a large skillet. Brown over medium heat drain off fat.In a large bowl, combine sausage, pasta, Monterey Jack-Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole.Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa.*You may substitute 3 cups of any small cooked pasta.

Nutrition Facts : Nutritional Facts Serves

EASY 4-INGREDIENT PASTA BAKE



Easy 4-Ingredient Pasta Bake image

So delicious! A crowd pleaser! Can be used as a main or side dish.

Provided by Susan Falcone Daquino

Time 55m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package cavatappi pasta
1 pound bacon
1 (28 ounce) can crushed tomatoes
1 pound processed cheese food (such as Velveeta®), cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
  • While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
  • Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
  • Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 54.4 g, Cholesterol 65.9 mg, Fat 23.4 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 11.1 g, Sodium 1277.5 mg, Sugar 4.2 g

EL PASO PASTA BAKE



El Paso Pasta Bake image

A wonderful tasty dish for just about any occasion. You can adjust the heat by using mild Italian sausage or mild Chorizo. I frequently take this to work or pot lucks and I never have any leftovers.

Provided by Dawn399

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb hot Italian sausages or 1 lb chorizo sausage
8 ounces small shell pasta (Cooked and drained)
1 (8 ounce) package colby-monterey jack cheese (shredded)
1 cup sour cream (may use reduced fat Sour Cream)
1 (4 ounce) can minced green chili peppers (, drained)
1 (4 ounce) jar pimientos (drained)
1/2 cup cheddar cheese (shredded)
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Crumble sausage or Chorizo in a large frying pan.
  • Brown over medium heat, drain off fat.
  • In a large bowl combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chiles, and pimientos.
  • Spoon into a shallow 2 1/2 quart casserole dish.
  • Cover and bake 30 minutes.
  • Sprinkle with Cheddar cheese and paprika.
  • Bake uncovered for 10-15 additional minutes.
  • You are done-enjoy!

Nutrition Facts : Calories 674.6, Fat 46.9, SaturatedFat 22.8, Cholesterol 117.7, Sodium 838, Carbohydrate 33.6, Fiber 1.9, Sugar 2.5, Protein 29.1

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