Mexican Vegetable Casserole
- Reviews 4
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 4 ounces ziti pasta, uncooked
- nonstick cooking spray
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 medium carrots, finely chopped
- 1 green pepper, chopped
- 1 medium zucchini, chopped
- 1 (16 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon oregano
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (10 ounce) package frozen corn, thawed
- 2 tablespoons green chilies, chopped
- 8 ounces fat-free ricotta cheese
- 4 ounces monterey jack cheese, shredded
Directions
- Cook ziti according to package directions without salt; drain well.
- Preheat oven to 375°F.
- Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
- Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
- Stir in beans, corn, and chilies. Cook for 5 minutes.
- Remove from heat; add pasta and cheeses, tossing gently.
- Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
- Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.
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