gourmet girls

Southwest Pasta Bake


8 oz uncooked penne pasta
1 package cream cheese
1/2 cup fat-free milk
1package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 lb lean ground beef
2 garlic cloves, minced
1 jar 16 oz picante sauce
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded cheddar cheese
1 can ripe olives
1/4 cup sliced green onions

Cook pasta according to the package directions. In a small mixing boawl, beat cr. cheese until smooth. Beat in milk. Stir in spinach and oregano, set aside. Nonstick skillet, cook beef and farlic, heat until meat in no longer pink, drain. Stir in picante sauce, tomato sauce, paste and chili powder and cumin. Bring to a boil. Reduce heat, simmer, uncover for 5 minutes. Drain pasta, stir in meat mixture. In a 13 in x 9 in x 2in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and back at 350 for 30 minutes. Uncover and sprinkle with cheese. Back 5 min. Sprinkle with olives and onions. Let it stand for 10 min. before serving. 8 servings.