Mexican Pasta Vegetable Bake

• 3 cups rotini pasta, cooked
• 2 jars (16 oz. each) TACO BELL Thick & Chunky Salsa
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 can (15 oz.) black beans, rinsed
• 1 pkg. (10 oz.) frozen corn, thawed, drained
• 1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided
• 1/4 cup chopped cilantro

1. Heat oven to 375 degrees F.
2. Combine first 5 ingredients; stir in 1 cup cheddar.
3. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining Cheddar.
4. Bake 20 min.
5. or until heated through.
6. Top with cilantro.

rotini pasta, taco, s, black beans, frozen corn, cheddar cheese, cilantro

Taken from www.kraftrecipes.com/recipes/mexican-pasta-vegetable-bake-50182.aspx (may not work)