Tex-Mex Penne
Ingredients of Tex-Mex Penne
Water 8 cups 2 L Salt 1 tsp. 5 mL Penne pasta 2 cups 500 mL Medium chuky salsa 1 cup 250 mL Haddock fillets,any small bones removed, cut into bite-sized pices 1 b. 454 g Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Medium chunky salsa 1 cup 250 mL Grated jalapeno Monterey fack cheese 1 1/2 cups 375 mLHow to Tex-Mex Penne
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot.
Add first amount of salsa. Toss. Spread in even layer in bottom of greased 2 quart (2 L) baking dish.
Arrange fish in singer layer over pasta mixture. Sprinkle with salt and pepper.
Spread second amout of salsa over fish. Sprinkle with cheese. Bake, uncovered, in 375 F (190 C) oven for about 40 minutes until fish flakes easily with fork and cheese is golden. Serves 4
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