PASTA DAY: Southwestern Pasta Gratin

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* Exported from MasterCook *

 

Southwestern Pasta Gratin

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 119

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces elbow macaroni

1 tablespoon olive oil

2 garlic cloves -- minced

1 jalapeño chile -- seeded and minced

1 1/2 cups cooked pinto beans -- drained and rinsed

1 tablespoon chili powder -- or more to taste

1/2 teaspoon dried oregano

1 1/2 cups bottled picante sauce

14 ounces canned diced tomatoes

salt and freshly ground black pepper

1 cup shredded cheddar cheese

OR soy cheddar

 

Similar to macaroni and cheese, this family favorite has a taste of the

Southwest thanks to picante sauce, chiles, and other spicy

ingredients. All you need is a green salad to complete the meal.

 

Cook the macaroni in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 minutes. When the pasta is

cooked, drain it and set aside. Preheat the oven to 350F. Lightly oil a 2

1/2-quart baking dish.

 

Heat the oil in a large skillet over low heat, add the garlic and jalapeno,

and cook until softened, about 1 minute. Add the beans, chili powder, and

oregano. Stir in the picante sauce and tomatoes, and mix well. Reduce

heat to low and simmer for 5 minutes. Season with salt and pepper to

taste. In a large bowl, combine the macaroni with the bean and tomato

mixture and transfer to the prepared dish. Top with the cheese. Cover and

bake for 25 minutes. Uncover and continue baking 5 to 10 minutes longer or

until the top is lightly browned.

 

Serves 4

 

Other pasta choices: small shells, rotelle

 

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