Mexican Pasta Vegetable Bake

Found this at 3 Fat Chicks.com. Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen--works just fine!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3  cups rotini pasta, uncooked
• 32  ounces salsa (choose your favorite "heat")
• 2  cups reduced-fat cheddar cheese (sharp is best)
• 1  cup nonfat cottage cheese
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) package frozen corn, thawed and drained
• 1⁄4 cup fresh cilantro (optional)

Directions

1. Preheat oven to 375.
2. Cook rotini as directed on package.
3. Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
4. Spoon into a sprayed 13 x 9 baking pan.
5. Sprinkle with remaining cheese.
6. Bake for 20 minutes or until heated thoroughly.
7. Sprinkle with cilantro (optional) before serving.