Mexican Beef Bake

8 oz. pasta
1 lb. ground beef
2 cloves garlic, minced
1 medium onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 can (11 oz.) corn, drained
1 can (4.5 oz.) mild chopped green chilies, drained
1 cup ricotta cheese
1 cup shredded Monterey Jack cheese, divided
1/2 tsp. chili powder
2 cups salsa

Preheat oven to 375°. Cook pasta according to package directions. Drain in a colander. Meanwhile, prepare beef. Heat skillet over medium heat. Add beef, garlic, onion, and bell pepper. Cook, stirring, until beef is browned and vegetables are tender, about 10-15 minutes. In a large bowl, combine pasta, beef, corn, chilies, ricotta, 1/2 cup Monterey Jack, and chili powder. Mix well. Spread some salsa in a medium casserole. Spoon pasta mixture over salsa. Top with remaining salsa. Sprinkle iwth remaining cheese. Bake until heated through, about 20 minutes. Serve immediately.

**Recipe from Healthy Meals in Minutes recipe box

2-12-08: Good!