How to make it

  • Preheat oven to 350 degree F.
  • Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside.
  • In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan.
  • In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low.
  • Stir in colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
  • Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder.
  • Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through.
  • If using large casserole, bake in a 400 degree F oven about 20 minutes.
  • Let stand 5 minutes before serving

Reviews & Comments 4

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  • sas 11 years ago
    This is good.
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    " It was excellent "
    bluewaterandsand ate it and said...
    I love it also, sounds wonderful!
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    " It was excellent "
    iffyo ate it and said...
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    " It was excellent "
    chefmeow ate it and said...
    Yum, love everything about this recipe. Great post. You've got my 5.
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