Name: Mexican Vegetable Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
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

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Recipe by LilPinkieJ

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Mexican Vegetable Casserole created by loof751

Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.

Ready In:: 1hr 30mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@LilPinkieJ

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@LilPinkieJ

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"Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation."

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review by GreenFish

12/17/2016

This recipe makes for a good starting point, but it's fairly bland as is. Could really use either additional Italian spices, or some Mexican flavors. On the up side, it's a nice hearty veggie dish, and it isn't difficult to prepare. I was worried it was going to look unappetizing as I was pouring it into the casserole dish, but after baking and cooling it firmed up nicely, and the cheese I sprinkled on top gave it a much more attractive look.

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review by FrVanilla

2/8/2009

This recipe was alright, but I didn't find it great. I won't be making it again sorry.

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review by zaar junkie

1/18/2009

This recipe is good. I used it as a starting point substituting with things I already had in the house. My variation included whole wheat elbow macaroni pasta, no green peppers, 1 can of tomato paste with water (for the tomato sauce), mixed beans (instead of black only), cottage cheese (instead of the ricotta) and a nutritional yeast blend for the monterey jack cheese. I also added some red pepper flakes and sriracha for heat. Very tasty and flexible recipe. Thanks for the idea!

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photo by loof751

10/25/2008

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review by loof751

10/25/2008

This is good stuff! Nutritious and delicious. I don't care for onions so left them out; I compensated in volume by adding a little more of the other veggies and in flavor by using tomatoes with chilis (Rotel) for the canned tomatoes. I couldn't resist adding just a little monterey jack cheese to the top of the casserole. Absolutely loved this - thanks for posting this winner!

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