6 Servings 40 min Cook
5 Oz Whole Wheat Pasta
10 Oz Ground Beef
2 Tbsp Dry Taco Seasoning Mix
1 Cup, chopped Red Bell Pepper
1 Cup, chopped Onions
1/2 Cup Corn
1 1/2 Cup Ricotta Cheese
1 Cup Tomatoes
1/4 Tsp Salt
1/2 Cup, shredded Mexican Cheese
Preheat oven to 375 degrees F.
Spray an 8"x8" baking pan with nonstick spray.
Cook pasta al dente per package instructions, about 8 minutes.
Drain well, and transfer to a large bowl.
Bring a large skillet sprayed with nonstick spray to medium-high heat.
Add beef, and sprinkle with half the taco seasoning.
Cook and crumble until beef is mostly cooked, about 5 minutes.
Add bell pepper, onion, and corn.
Cook and stir until beef is fully cooked, veggies have partially softened, and corn has thawed, about 4 minutes.
Remove skillet from heat, and stir in ricotta cheese.
Transfer mixture to the bowl of pasta.
Add crushed tomatoes, salt, half the shredded cheese, and remaining half of the taco seasoning.
Mix until uniform.
Transfer mixture to the baking pan, and smooth out the surface.
Top with remaining shredded cheese.
Bake until entire dish is hot and cheese has melted, about 15 minutes.