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<blockquote data-quote="moreluck" data-source="post: 826450" data-attributes="member: 1246">Southwestern Pasta Gratin&nbsp;&nbsp;&quot;In &#039;Pasta for all Seasons&#039; by Robin Robertson&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">8 ounces elbow macaroni</li>
<li data-xf-list-type="ul">1 tablespoon olive oil</li>
<li data-xf-list-type="ul">2 garlic cloves, minced</li>
<li data-xf-list-type="ul">1 jalapeno peppers, seeded and minced</li>
<li data-xf-list-type="ul">1 1/2 cups cooked pinto beans, drained and rinsed</li>
<li data-xf-list-type="ul">1 tablespoon chili powder ( to taste)</li>
<li data-xf-list-type="ul">1/2 teaspoon dried oregano</li>
<li data-xf-list-type="ul">1 1/2 cups bottled picante sauce</li>
<li data-xf-list-type="ul">1 (14 ounce) cans diced tomatoes</li>
<li data-xf-list-type="ul">salt</li>
<li data-xf-list-type="ul">fresh ground black pepper</li>
<li data-xf-list-type="ul">1 cup shredded cheddar cheese</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">&lt;Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes. When pasta is cooked, drain and set aside. Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish. Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute. Add in the beans, chili powder, and oregano. Stir in the picante sauce and tomatoes; mix well. Simmer for 5 minutes. Season with salt and pepper to taste. In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish. Top with the cheese.</li>
<li data-xf-list-type="ol">Cover and bake for 25 minutes.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 826450, member: 1246"] [B]Southwestern Pasta Gratin[/B] "In 'Pasta for all Seasons' by Robin Robertson" [B]Ingredients [/B] [LIST] [*] [LIST] [*]8 ounces elbow macaroni [*]1 tablespoon olive oil [*]2 garlic cloves, minced [*]1 jalapeno peppers, seeded and minced [*]1 1/2 cups cooked pinto beans, drained and rinsed [*]1 tablespoon chili powder ( to taste) [*]1/2 teaspoon dried oregano [*]1 1/2 cups bottled picante sauce [*]1 (14 ounce) cans diced tomatoes [*]salt [*]fresh ground black pepper [*]1 cup shredded cheddar cheese [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]<Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes. When pasta is cooked, drain and set aside. Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish. Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute. Add in the beans, chili powder, and oregano. Stir in the picante sauce and tomatoes; mix well. Simmer for 5 minutes. Season with salt and pepper to taste. In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish. Top with the cheese. [*]Cover and bake for 25 minutes. [/LIST] [/QUOTE]

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