Baked pasta is a favorite of mine. I mean I love pasta the regular way, right out of the boiling water with a nice thick bolognese sauce and a little Parmesan on top. But every so often I like to add some mozzarella and bake it into a casserole. This casserole version of the classic Italian dish is just as filling and just as easy to make, but by baking it, I've turned a basic pasta dish into something amazing. So when I saw that Parents Magazine was taking baked pasta and giving it an ethnic overhaul, I knew I needed to try it.
Guess what? The final result was just as delicious as your regular baked pasta. But since it calls for salsa instead of marinara sauce, the casserole has a nice bite that will make you believe you ordered in from your favorite Mexican restaurant.
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