Baked Mexican pasta offers a delightful fusion of flavors that tantalizes your taste buds while providing a satisfying meal. This dish combines the comforting elements of pasta with the vibrant spices and ingredients typical of Mexican cuisine. The result is a hearty, cheesy delight that can easily become a family favorite or a hit at gatherings.
Why We Love This Baked Mexican Pasta
There are many reasons to love baked Mexican pasta. Firstly, it embraces the rich and varied flavors of Mexican cuisine, blending spices, beans, and fresh ingredients into a comforting pasta dish. You can customize this recipe to suit your preferences and dietary needs, which makes it versatile and accessible. Whether you are a fan of spicy foods or prefer milder flavors, you have the freedom to adjust the heat level to your liking.
Additionally, this dish is incredibly easy to make. You can prepare it in just a few simple steps and bake it in the oven, allowing the flavors to meld together beautifully. This makes it a perfect choice for busy weeknights or casual dinners with friends and family. Once baked, the pasta develops a golden, bubbly top, creating an enticing presentation that will impress your guests. Finally, it is also a budget-friendly meal, as you can use pantry staples and fresh ingredients to create a filling dish without breaking the bank.
Ingredients for Baked Mexican Pasta
- 12 ounces pasta (such as penne or rotini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14 ounces) diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar and Monterey Jack work well)
- 1 cup sour cream
- ¼ cup fresh cilantro, chopped (optional)
- Sliced jalapeños for topping (optional)
Directions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until it becomes translucent.
- Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper softens.
- Stir in the black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix well and let the mixture simmer for about 5 minutes to combine the flavors.
- In a large mixing bowl, combine the cooked pasta, the bean and vegetable mixture, and 1 ½ cups of the shredded cheese. Carefully mix until everything is well combined.
- In a separate bowl, mix the sour cream with half of the chopped cilantro, then fold it gently into the pasta mixture.
- Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining shredded cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once finished, garnish with the remaining cilantro and optional jalapeños before serving.
How to Serve Baked Mexican Pasta
Baked Mexican pasta makes for a beautiful presentation on the dinner table. Serve it hot, right from the oven, in a large dish where everyone can dive in and help themselves. You can also portion it out into individual bowls for a more formal setting, allowing guests to customize their plates with choice toppings.
Consider serving it alongside a fresh salad with avocado, tomatoes, and lime dressing to balance the cheesy richness of the pasta. Cornbread or tortilla chips can add a lovely crunch to the meal and complement the flavors perfectly. For added freshness, provide lime wedges for squeezing over the pasta, along with extra cilantro or jalapeños for those who love some heat. To round off the meal, serve a light dessert like a fruit salad or flan for a sweet finish.
Expert Tips for Baked Mexican Pasta
When making baked Mexican pasta, there are a few tips to enhance your dish. First, use high-quality cheese for the best melt and flavor. Cheddar and Monterey Jack are excellent choices because they provide a creamy texture and lovely taste. Grate your cheese fresh, as pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.
You can customize the heat level of your dish by adjusting the amount of chili powder or adding diced jalapeños to the pasta mixture before baking. If you’re feeding a crowd or want leftovers, consider doubling the recipe. Just ensure to use a larger baking dish and adjust the cooking time slightly, as it may take a bit longer to cook through.
If you prefer a crispy top, broil the dish for a few minutes after the baking time. Just watch closely to prevent burning. Finally, feel free to sneak in extra vegetables like spinach or zucchini, which can add nutrition and bulk to your meal without compromising taste.
How to Store Baked Mexican Pasta
Storing leftover baked Mexican pasta is easy and convenient. Allow the dish to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you anticipate having leftovers, consider dividing the pasta into smaller, single-serving containers. This makes it easy to grab a quick meal on busy days.
For longer storage, you can freeze the baked pasta. Ensure it’s completely cooled, then wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. The pasta will stay good in the freezer for 2-3 months. To reheat, allow it to thaw overnight in the refrigerator, then warm it in the oven or microwave until heated through.
Variations of Baked Mexican Pasta
The beauty of baked Mexican pasta lies in its versatility. You can easily adapt this recipe to suit your preference or dietary needs. For instance, if you want to create a vegetarian version, add extra vegetables like zucchini, bell peppers, or spinach. You can also substitute the black beans with lentils or chickpeas for a different twist.
If you prefer a meatier option, consider adding cooked ground beef, chicken, or turkey to the mixture. Just make sure to season the meat well to enhance the flavor. For an even heartier dish, experiment with adding different types of cheese, like pepper jack for a spicy kick or feta for a tangy twist.
You can also play with flavor profiles by using different sauces. A green enchilada sauce can add a nice tang and richness, while salsa verde provides a bright, zesty flavor. For a creamier texture, mix in additional sour cream or a dollop of cream cheese before baking.
FAQ about Baked Mexican Pasta
When you think about baked Mexican pasta, you might wonder how to make it your own or address common concerns. One frequently asked question is whether you can substitute gluten-free pasta. Absolutely! Gluten-free pasta works well in this dish; just pay attention to the cooking times since they may differ from traditional pasta.
Another common concern is about making the dish ahead of time. If you want to prepare it earlier in the day or the night before, you can assemble the pasta mixture and keep it in the refrigerator until ready to bake. Just remember to add a few extra minutes to the baking time if it starts cold from the fridge.
For those interested in meal prepping, baked Mexican pasta can also be stored in individual portions. This makes for a quick and satisfying lunch or dinner option throughout the week. Feel free to ask more questions if you have a specific dietary need or culinary curiosity!
Baked Mexican Pasta
Ingredients
Pasta and base ingredients
- 12 ounces pasta (such as penne or rotini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper diced
Beans and vegetables
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14 ounces) diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
Cream and cheese
- 2 cups shredded cheese (cheddar and Monterey Jack work well)
- 1 cup sour cream
- ¼ cup fresh cilantro, chopped (optional)
- Sliced jalapeños for topping (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until it becomes translucent.
- Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper softens.
- Stir in the black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix well and let the mixture simmer for about 5 minutes to combine the flavors.
- In a large mixing bowl, combine the cooked pasta, the bean and vegetable mixture, and 1 ½ cups of the shredded cheese. Carefully mix until everything is well combined.
- In a separate bowl, mix the sour cream with half of the chopped cilantro, then fold it gently into the pasta mixture.
- Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining shredded cheese on top.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once finished, garnish with the remaining cilantro and optional jalapeños before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!