Baked Mexican Pasta
A delightful fusion of pasta and vibrant Mexican flavors, this baked Mexican pasta dish is hearty, cheesy, and perfect for any gathering.
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.
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Notes
For best results, use high-quality cheese and feel free to customize the heat level. Leftovers store well in the fridge for up to 3-4 days or can be frozen for 2-3 months.