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---------- Recipe via Meal-Master (tm) v8.05

Title: Fiesta Pasta Bake - 216 Ways
Categories: Casseroles, Meats, Pasta
Yield: 8 Servings

8 oz Rotini pasta; cook, drain
1 lb Frozen mixed pepper strips;
-thaw
2 Jarts milk chunky salsa;
-divided, 16oz ea
2 c Diced leftover meatloaf; or
1/2 lb Cooked ground beef
1 1/2 c Shredded Monterey Jack with
Jalapeno peppers; divided
COLUMN A
Bow ties
Elbow macaroni
Penne
Ziti
Gemelli
Cavatappi
COLUMN B
Peas and carrots
Italian blend
Baby pea blend
Petit asparagus blend
Mixed vegetables
Asian blend
COLUMN C
Mozzarella
Cheddar
Swiss
Fontina
Goat
Provolone


Heat oven to 350 degrees. In bowl, combine pasta,
pepper strips and 3 cups salsa. Spoon 3 cups pasta
mixture into a 12x7 baking dish. Toss meatloaf with
remaining salsa. Spread over pasta and sprinkle with
3/4 cup cheese. Top with remaining pasta and sprinkle
with remaining cheese. Cover with foil. Bake 30
minutes. Uncover; bake 15 minutes more, or until sauce
is bubbly and cheese has melted. Cal 428; Fat 15 gr;
Fiber 5 gr.

216 WAYS: Replace the rotini with a pasta
from Column A, the peppers with a frozen blend from
Column b and the cheese with an item from Column C.
Source: First for Women, 3/17/03.