Mexican Pasta Vegetable Bake - cooking recipe

Ingredients

3 cups rotini pasta, uncooked
32 ounces salsa (choose your favorite \"heat\")
2 cups reduced-fat cheddar cheese (sharp is best)
1 cup nonfat cottage cheese
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen corn, thawed and drained
1/4 cup fresh cilantro (optional)

Preparation

Preheat oven to 375.
Cook rotini as directed on package.
Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
Spoon into a sprayed 13 x 9 baking pan.
Sprinkle with remaining cheese.
Bake for 20 minutes or until heated thoroughly.
Sprinkle with cilantro (optional) before serving.