Prep 20 mins
Cook 20 mins
I got this off of MSN and have modified it a little to our tastes. The recipe calls for making them in individual servings but I usually just make it as a casserole. Very rich and not for the fat conscious - we don't have this very often. It also makes for a few dishes.
- 12 ounces bow tie pasta, uncooked (about 5 cups)
- 1⁄2 cup onion, chopped
- 1⁄2 cup sweet red pepper, chopped
- 2 tablespoons butter
- 1⁄3 cup flour
- 2 tablespoons fresh cilantro, chopped and packed
- 1 teaspoon cumin
- 3 cups milk
- 6 ounces colby cheese, shredded
- 1 1⁄2 cups monterey jack cheese, shredded
- 1 cup salsa, chunky is best
- 2⁄3 cup olive, pitted
- chili powder
- Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside.
- Cook pasta according to package directions. Drain and return to pan.
- In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
- Pour mixture over drained pasta; stir to combine.
- Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top.
- Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.