Mexican Baked Pasta

I have the best pasta dish for you today!  No, seriously, it really is the best.

It takes just 15 minutes to throw together and it tastes amazing.  It’s Mexican, it’s cheesy, it’s fast, and you quite likely have everything you need to make it already.  Oh, and everyone will love it.

Or, at the very least, everyone here loves it.  So I’m projecting that sentiment onto the entire world (or at least the few people that read this!) and proclaiming that everyone will love it.

Mexican Baked Pasta - Bake.Eat.Repeat.

And I’m sure you will.

What’s not to love?  Well, besides these awful photos that is.  Please excuse them.  I tried twice, they were still awful.  Just believe me when I say that it’s a whole lot better than it looks.  Evidently baked pasta is hard to take pictures of.  Oh well.

I’ve been making this pasta dish for about 8 years now.  It’s been modified a fair bit from the first time I made it based on what we like.  So it’s fairly adaptable if you want to add more beans, less corn, more cheese.  It’ll still turn out amazing.

Mexican Baked Pasta - Bake.Eat.Repeat.

Maybe throw in some more veggies. I’ve done that on occasion.  But generally I’m making this pasta dish when I haven’t bothered to meal plan and don’t know what to make.  It’s delicious, everyone will eat it, and I usually have everything I need to make it.  And it takes so little time to whip up.

Like I said, what’s not to love?!  Fast, easy and tasty Mexican baked pasta.  So good.

Mexican Baked Pasta - Bake.Eat.Repeat.

Mexican Baked Pasta

Yield: serves 6-8

Save Recipe

Ingredients

2 cups uncooked small pasta (shells, penne, rotini, etc.)
450 grams (1 pound) ground beef
2 cups salsa
1 cup corn kernels (I use frozen)
3/4 cup canned black beans, rinsed
2-3 cups shredded cheese (monterey jack, mozzarella, cheddar - we like a combination of all 3, but use your preference)

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large pot of boiling, salted water, cook the pasta until al dente (don’t overcook or it will become mushy during baking). Drain well.
  3. In a large skillet, over medium heat, cook the beef until it is no longer pink, about 5 minutes, and drain the grease. Add the salsa, corn kernels, and beans and stir to combine. Cook, stirring for another 3-5 minutes to blend the flavours. Add to the pasta and stir to combine.
  4. Spoon half of the pasta mixture into a 9x13 inch baking dish. Sprinkle half of the cheese over top. Add the rest of the pasta mixture in an even layer and cover with the rest of the cheese.
  5. Bake for 30-35 minutes until hot and bubbling. Alternatively you can prepare the dish, then cover and refrigerate until ready to bake. You will need to add 5-10 minutes to the baking time. This pasta dish also freezes well. Prepare the dish, then cover well and freeze for up to 3 months. Thaw before baking.

Notes

Source: Adapted from Today’s Parent Magazine (from a really old edition, this link is just to their homepage as they do not have the original recipe online - I’ve been making this dish for years!)

http://bakeeatrepeat.ca/mexican-baked-pasta-recipe/

 

Related Recipes

 

Comments

  1. Mom says

    Finally made the pasta recipe! Very yummy! Even dad liked it although it had a bit of a bite to it, I was a little nervous serving it to him

    • stacey says

      Hahaha, if it was too spicy for you, just use a milder salsa next time. All the spice comes from the salsa so you can make it as spicy as you want. We would actually like it spicier but the kids wouldn’t eat it then! :) Glad you liked it!

  2. Jessica says

    This dish was so yummy and I loved how I could clean the dishes while it baked in the oven:)
    My hubby and I polished it off in two meals and the leftovers were just as good as the first meal!!
    Will definitely make this one over and over again.

    • stacey says

      So glad you liked it! I have seriously made it more times than I can count! Yay for leftovers that are as good as the first meal!! :)

  3. says

    It’s so funny that the tastiest dishes can be the most challenging to photograph! But I think you did an amazing job, because I am seriously drooling over how amazing this pasta looks! My family would gobble this up in no time I’m sure. :)

    • stacey says

      Thanks Ashley! That’s exactly what I love about this – mexican flavours and I always have what I need for it!

  4. says

    Not sure if my comment went through…
    Love the idea of baked pasta, but rarely make it myself! Great flavors in this recipe, definitely a must try! pinned

  5. says

    The photos look fine Stacey :) brown food is little difficult to shoot but you did a good job! The pasta looks delish, I have never made a baked pasta dish but when I was in Scotland..one of my friends there used to make this amazing baked pesto pasta..it was so good and after you post I think I need to make it asap!

    • stacey says

      Aw thanks Sarah, but they took a lot more work in the editing department than usual! Ah well, haven’t taken many of main dish stuff yet, it’s way harder than cookies and muffins, maybe since I’m trying to take pics of the leftovers the next morning since the light is non-existant at suppertime?! Can’t wait for summertime light!!

    • stacey says

      Thanks Kelley! Those are the main reasons I love it – so quick and easy on busy nights, and anything Mexican is just plain awesome!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *