Tina's Corner: Vegetarian Mexican Pasta Bake!

Tina suggests this easy heathier dish for the entire family!


1 Medium onion

1tbsp olive oil

1 can drained and rinsed pinto beans

1 tsp chili powder

1 package low fat cream cheese

1 cup taco sauce

1 cup low-fat or fat free shredded cheddar cheese

1 cup low-fat or baked corn chips

1 box jumbo pasta shells



Preheat oven to 350

Partly cook pasta shells in boiling water. About halfway done.

Sauté onions in olive oil for about 5 minutes

Add pinto beans, chili powder

Add ¼ cup taco sauce

Add cream cheese and stir until cheese is melted.

Drain pasta, scoop bean mixture in pasta shells and place in square baking dish (bean side up).

Pour remaining taco sauce over prepared pasta

Cook uncovered for ½ hour

Top with shredded cheese and corn chips

Cook uncovered for 15 minutes

Serve – garnish with salsa, tomatoes, green onions, fat free sour cream