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Mexican-Style Baked PastaMexican-Style Baked Pasta
Mexican-Style Baked Pasta
Mexican-Style Baked Pasta
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Recipe - Dearborn Market
Mexican-StyleBakedPasta.jpg
Mexican-Style Baked Pasta
Prep Time20 Minutes
Servings6
Cook Time15 Minutes
Calories298
Ingredients
1/2 Package High Fiber Spaghetti
3/4 lb 93% Lean Ground Turkey
1 Yellow bell pepper, diced
16 oz Medium Thick & Chunky Salsa (1 jar)
1 Package salt free taco seasoning
1 cup Shredded Mexican cheese blend, divided
Plain Non-fat Greek yogurt (optional)
4 Green onions, sliced
1/4 cup Fresh cilantro leaves
Directions

1. Preheat oven to 450°; spray 8 x 11-inch baking dish with cooking spray. Prepare spaghetti as label directs; drain and return to sauce pot.

 

2. Heat large skillet over medium-high heat. Add turkey and pepper; cook and stir 5 minutes or until browned, breaking up turkey with side of spoon. Stir in salsa and taco seasoning; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until slightly thickened. Toss turkey mixture and ½ cup cheese with spaghetti; spread in prepared dish and sprinkle with remaining ½ cup cheese.

 

3. Bake pasta 15 minutes or until top is crisp; let stand 5 minutes. Makes about 6 cups.

 

4. Serve pasta topped with yogurt, if desired, sprinkled with onions and cilantro.

 

Nutritional Information

  • 8 g Fat
  • 3 g Saturated Fat
  • 43 mg Cholesterol
  • 542 mg Sodium
  • 38 g Carbohydrates
  • 4 g Fiber
  • 7 g Sugars
  • 0 g Added Sugars
  • 18 g Protein

20 minutes
Prep Time
15 minutes
Cook Time
6
Servings
298
Calories

Shop Ingredients

Makes 6 servings
1/2 Package High Fiber Spaghetti
Not Available
3/4 lb 93% Lean Ground Turkey
Not Available
1 Yellow bell pepper, diced
Yellow Bell Pepper, 1 ct, 6 oz
Yellow Bell Pepper, 1 ct, 6 oz
$1.50 avg/ea$3.99/lb
16 oz Medium Thick & Chunky Salsa (1 jar)
Wholesome Pantry Organic Mild Thick and Chunky Salsa, 16 oz
Wholesome Pantry Organic Mild Thick and Chunky Salsa, 16 oz
$3.79$0.24/oz
1 Package salt free taco seasoning
Old El Paso 25% Less Sodium Taco Seasoning Mix, 1 oz
Old El Paso 25% Less Sodium Taco Seasoning Mix, 1 oz
$1.49$1.49/oz
1 cup Shredded Mexican cheese blend, divided
Sargento Nacho & Taco Natural Cheese, 8 oz
Sargento Nacho & Taco Natural Cheese, 8 oz
On Sale!
$3.34 was $3.99$0.42/oz
Plain Non-fat Greek yogurt (optional)
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
$1.69$0.32/oz
4 Green onions, sliced
Scallions - Green, 1 each
Scallions - Green, 1 each
$1.49
1/4 cup Fresh cilantro leaves
Cal-Organic Farms Organic Cilantro
Cal-Organic Farms Organic Cilantro
$1.99

Nutritional Information

  • 8 g Fat
  • 3 g Saturated Fat
  • 43 mg Cholesterol
  • 542 mg Sodium
  • 38 g Carbohydrates
  • 4 g Fiber
  • 7 g Sugars
  • 0 g Added Sugars
  • 18 g Protein

Directions

1. Preheat oven to 450°; spray 8 x 11-inch baking dish with cooking spray. Prepare spaghetti as label directs; drain and return to sauce pot.

 

2. Heat large skillet over medium-high heat. Add turkey and pepper; cook and stir 5 minutes or until browned, breaking up turkey with side of spoon. Stir in salsa and taco seasoning; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until slightly thickened. Toss turkey mixture and ½ cup cheese with spaghetti; spread in prepared dish and sprinkle with remaining ½ cup cheese.

 

3. Bake pasta 15 minutes or until top is crisp; let stand 5 minutes. Makes about 6 cups.

 

4. Serve pasta topped with yogurt, if desired, sprinkled with onions and cilantro.