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    You are in: Home / Recipes / Mexican Pasta Bake Recipe
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    Mexican Pasta Bake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 15, 2009

      we loved it, but i did make a few adjustments. first, i used 1 bag of morningstar farms crumble as we are a vegetarian household. also, i mixed the first three ounces of cheese into the pasta mixture and then topped it with the remaining cheese and tomato -- it gave it a much cheesier taste throughout.

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    • on December 22, 2008

      This was excellent. We were out of salsa, so instead of the roma tomatoes, I used one can of rotel and one can of diced tomatoes and added some fajita seasoning. Definately adding this to the rotation.

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    • on December 11, 2008

      I used Mexican blend cheese and followed the recipe otherwise. We absolutely loved every bite! We will have again too! Thanks!

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    • on April 28, 2006

      A nice meal! I used ground turkey and added a can of Mexican style tomatoes instead of using the Roma tomatoes. The salsa I used contained black beans and corn but I still added the called for ingredients and used a Mexican cheese mix. After putting a portion on plate, topped it with a dollop of sour cream - yum!

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    • on October 20, 2005

      Very yummy comfort food. I did add some salt, and we served it with parmesan cheese.

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    Nutritional Facts for Mexican Pasta Bake

    Serving Size: 1 (584 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 799.2
     
    Calories from Fat 271
    33%
    Total Fat 30.1 g
    46%
    Saturated Fat 14.9 g
    74%
    Cholesterol 173.7 mg
    57%
    Sodium 1382.7 mg
    57%
    Total Carbohydrate 79.7 g
    26%
    Dietary Fiber 12.6 g
    50%
    Sugars 7.3 g
    29%
    Protein 54.5 g
    109%

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