Mexican Style Pasta Bake - Vegetarian

We had this yesterday and it was great. If you enjoy cheese, go for it. I've actually altered the original recipe because I wanted to try a different cheese type and I added more than they did 'cause cheese is so good.

Mexican Style Pasta Bake (35min prep, 20 min bake)
(Makes 6 servings)

12oz dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
1 cup Mexican four cheese blend
1-1/2 cups shredded Monterey Jack cheese
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder

Directions

1. For individual servings (21 - 16 oz casserole dishes): preheat oven to 350 degree F. For a 3 quart dish (approx. 9x13) preheat to 400 F. Butter whatever you're putting it in; set aside. Cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Mexican cheese blend and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.

2. Layers: half of the pasta mixture, then all of the salsa, and lastly the remaining pasta mixture in the prepared dish(es). Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges (it is the same for either dish size) and heated through. Let stand 5 minutes before serving. Makes 6 servings.