Southwest Pasta Bake

Ingredients:
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions

Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.

This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.