Vegetarian Texicana Pasta Casserole

Ingredients for 3 servings:

• 220 g spirals
• 1 m.-sized onion(s)
• 1 class can/n corn (140 g drained weight)
• 1 can kidney beans (255 g drained weight)
• ½ bell pepper(s), red
• 1 tsp, heaped spice mix (Mexican taco seasoning), homemade *
• 1 bottle of salsa, e.g. Texicana Salsa, or homemade
• 180 g grated cheese (e.g. oven cheese)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

simple, effortless and delicious

Cook the pasta in salted water according to the instructions until al dente, then drain. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the pasta in a casserole dish. Peel the onion, deseed the bell pepper, and cut both into small pieces or strips. Drain the beans and corn. Add everything to the pasta along with the seasoning and mix well. Pour the Texicana sauce over the pasta and mix well. Spread the cheese on top and place in the oven. Bake for about 30 minutes. It’s still delicious the next day. This quantity makes 2 very large or 3 regular servings. * The recipe for the seasoning mix I used can be found here: https://www.chefkoch.de/rezepte/1915751312130654/Taco-oder-Burrito-Gewuerzmischung.html