Ingredients
3
cups uncooked multigrain or whole-grain rotini pasta (9 oz)
1 1/2
cups cubed (about 3/4 inch) peeled butternut squash
3/4
cup Progresso™ low sodium chicken broth
1/2
cup evaporated low-fat milk (from 12-oz can)
4
teaspoons taco seasoning mix (from 1-oz package)
1 1/4
cups shredded reduced-fat taco-flavored Mexican cheese blend (5 oz)
2
plum (Roma) tomatoes, sliced
1/4
cup low-sodium refrigerated salsa
1/4
cup reduced-fat sour cream
12
baked tortilla chips
Fresh cilantro sprigs, if desired
Preparation
Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt and oil and using minimum cook time. Drain and return to saucepan.
Meanwhile, in 2-quart saucepan, heat squash and broth to boiling over high heat; reduce heat. Cover; simmer 15 minutes or until squash is tender. Stir in milk and taco seasoning. Return to boiling; remove from heat. Place squash mixture in blender. Cover; blend on medium speed 20 seconds or until smooth. Return to saucepan. Stir in 1 cup of the cheese until melted. Pour over pasta; mix well. Pour mixture into casserole. Top with tomato slices.
Bake uncovered 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 4 to 5 minutes longer or until cheese is melted.
Serve immediately with salsa, sour cream and crumbled tortilla chips. Garnish with cilantro.
