Southwestern Pasta Gratin

In 'Pasta for all Seasons' by Robin Robertson

• Ready In: 55 mins
• Serves: 4

Ingredients

• 8  ounces elbow macaroni
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1  jalapeno pepper, seeded and minced
• 1 1⁄2 cups  cooked pinto beans, drained and rinsed
• 1  tablespoon chili powder (to taste)
• 1⁄2 teaspoon dried oregano
• 1 1⁄2 cups  bottled  picante sauce
• 1 (14 ounce) can diced tomatoes
•  salt
•  fresh ground black pepper
• 1  cup  shredded cheddar cheese or 1  cup soy cheddar cheese

Directions

1. Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
2. When pasta is cooked, drain and set aside.
3. Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish.
4. Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
5. Add in the beans, chili powder, and oregano.
6. Stir in the picante sauce and tomatoes; mix well.
7. Simmer for 5 minutes.
8. Season with salt and pepper to taste.
9. In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
10. Top with the cheese.
11. Cover and bake for 25 minutes.
12. Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.