Weeknight Taco Pasta

It's nice to have a family-friendly recipe to throw together for dinner when time is short.  Here's a dish that works.  If you have time early in the day, put it together and place it in the refrigerator.  Pop it in the oven when you are ready to eat.  Add a salad and dinner is ready.

 Taco Pasta

1 medium onion, chopped
1 12-ounce package Yves Meatless Ground  (or 1 pound lean ground beef, if you choose)
1 8-ounce can tomato sauce
1 tablespoon chili powder
1/2 teaspoon salt
1 cup fat free cottage cheese
1/2 cup light sour cream
8 ounces penne pasta, cooked according to package directions and drained
1 cup any type salsa
4 ounces reduced fat Mexican blend shredded cheese, about 1 1/2 cups
3 ounces baked tortilla chips, crumbled, about 1 cup

Preheat oven to 350 degrees F.  Coat 9 by 13-inch baking pan with olive oil spray; set aside.  Coat large nonstick skillet with olive oil spray and place over medium heat.  Add onions and cook until translucent.  Stir in meatless ground and cook a few minutes, breaking chunks up,  or ground beef and cook until no longer pink and drain any fat.

Add tomato sauce, chili powder, and salt to skillet.  Cook and stir for several minutes.  Add cottage cheese and sour cream and stir until combined.  Remove from heat and stir in pasta and salsa.  Spoon into prepared baking pan and cover with foil.

Bake casserole for 15 minutes.  Remove foil and top with crumbled chips and cheese.  Return to oven and bake uncovered 15 more minutes until bubbly.  Makes 8 servings.