dinner recipe · #02302
Pinto Corn Monterey Jack Spaghetti Bake
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 12 ozSpaghetti
- 12 cupsWater
- 12 ozCanned Pinto Beans
- 8 ozSweet Corn
- 2 cupsTomato Sauce
- 4 ozMonterey Jack Cheese
- 1 tspTable Salt
Instructions
- Heat the oven to 375°F (191°C). Bring the Water to a boil with half of the Table Salt, add the Spaghetti, cook until just tender according to its package timing, and drain.
- Drain and rinse the Canned Pinto Beans if canned. Wash the Sweet Corn under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Combine the Spaghetti, Canned Pinto Beans, Sweet Corn, Tomato Sauce, remaining Table Salt, and half of the Monterey Jack Cheese in a baking dish.
- Top with the remaining Monterey Jack Cheese and bake for about 20 minutes until bubbling and hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 16.5 g
- Carbohydrates
- 62.7 g
- Fat
- 8.1 g
- Fiber
- 6.4 g
- Sodium
- 701.7 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.