Salsa Pasta Recipe - Cooking Index
Salsa Pasta Recipe - Cooking Index
| 1 | Elbow macaroni - (7 oz) | |
| 1 cup | 62g / 2.2oz | Frozen whole kernel corn |
| 1 | Salsa - (8 oz) | |
| 1 | Green bell pepper - chopped (small) | |
| 1 | Whole tomatoes - (14 1/2 oz) - undrained | |
| 1 cup | 146g / 5.1oz | Shredded Cheddar cheese - (4 oz) |
Cook and drain macaroni as directed on package.
While macaroni is cooking, heat remaining ingredients except cheese to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat to low. Simmer uncovered 5 minutes.
Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with freshly ground pepper if desired.
This recipe yields 4 servings, about 1 cup each.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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