Tex-Mex Pasta

posted by 4 years ago


1 (12 oz) package Ronzoni Gluten Free™ Penne Rigate

1 pound ground beef

½ onion, chopped

2 cups Francesco Rinaldi® Original Traditional Sauce

1 cup salsa

1 (15 oz) container ricotta cheese

2 cups shredded Mexican cheese blend, divided

2 Tbs fresh cilantro or parsley, chopped


Preheat oven to 350° F. Coat a 9x13 inch baking dish with cooking spray. Prepare pasta according to package directions. Drain, rinse, and drain again; set aside in a large bowl. Meanwhile, in a large skillet over medium heat, brown beef and onion 5 minutes; drain off excess liquid. Add meat to drained pasta along with pasta sauce, salsa, ricotta cheese, and 1 cup shredded cheese; stir until well combined. Spoon into prepared baking dish. Bake 25 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake 10 more minutes, or until cheese is melted. Sprinkle with cilantro just before serving. (Serves: 6)

tags:  tex-mex pasta, pasta, mexican, italian, baked
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