Recipe 398 - Fajita Pasta Bake

The family has been sick, so there hasn't been much food experimentation. As we are starting to feel better I wanted to get lots of vegetables into everyone. Soup was out so we decided on a pasta casserole.

I cooked up the pasta and then used a whole pile (2 pounds) of frozen stir fry mix. I added tomato sauce and some Epicure fajita seasoning. The whole thing got topped with cheese and baked.

This was very tasty!! I don't think the stir fry mix I used was ideal (the water chestnuts felt kinda weird with a fajita based dish), but with a more pepper based frozen vegetable base this would be perfect! I topped it with a bit of Greek yogurt and some hot chilis, very very tasty!!!!

Fajita Pasta Bake

from http://www.veggiebyseason.com/2009/04/vegetarian-fajita-pasta.html

• 12 ounces pasta
• 2 pounds frozen stir fry mix
• 1 15 oz can organic tomato sauce
• 1 19 oz can kidney beans
• 2 Tbs Epicure fajita seasoning
• 2 cup shredded cheddar cheese

1. Preheat oven to 450 degrees.

2. Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain.

3. Place the frozen vegetables in a bowl.  Add tomatoes, black beans, spices and pasta. Stir to combine.

4. Pour into a casserole dish. Bake for 15 minutes, until cheese is melted and pasta is bubbly.

Servings: 8