Mexican Pasta Bake - cooking recipe

Ingredients

500 g lean ground beef
8 ounces uncooked rigatoni pasta
1 cup frozen whole kernel corn
1 (24 ounce) jar thick & chunky salsa
1 (15 ounce) can black beans, rinsed and drained
6 ounces shredded cheddar cheese
2 medium roma tomatoes, thinly sliced

Preparation

Preheat oven to 350\u00b0F.
Grease 4-quart casserole dish.
Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
Stir in the ground beef, corn, salsa and beans.
Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
Cover and bake 35 to 40 minutes or until hot and cheese is melted.