Southwest Pasta Bake

• 8 ounces uncooked penne pasta
• 1 package (8 ounces) fat-free cream cheese
• 1/2 cup fat-free milk
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried oregano
• 1 pound lean ground beef (90% lean)
• 2 garlic cloves, minced
• 1 jar (16 ounces) picante sauce
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 can (6 ounces) no-salt-added tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup shredded reduced-fat cheddar cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 cup sliced green onions

1. Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
2. In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
3. In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
4. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.

penne pasta, cream cheese, milk, spinach, oregano, ground beef, garlic, picante sauce, salt, salt, chili powder, ground cumin, cheddar cheese, olives, green onions

Taken from www.tasteofhome.com/recipes/southwest-pasta-bake/ (may not work)