Baked Mexican Pasta
Baked Mexican Pasta combines the comforting goodness of pasta with vibrant Mexican flavors, creating a dish that delights the senses. Bursting with spices, veggies, and melty cheese, this recipe is perfect for casual weeknight dinners and festive gatherings alike.
Ingredients
Pasta and Vegetables
- 12 ounces pasta (your choice of shape) Use looser noodles like rotini or penne
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
Creamy and Cheesy Toppings
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup sour cream or Greek yogurt
Seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic, chili powder, cumin, and paprika, and cook for another minute until fragrant.
- Mix in the black beans, diced tomatoes with green chilies, corn, and cooked pasta. Stir until everything is well combined.
- Remove the skillet from heat and fold in the sour cream or Greek yogurt. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheese evenly on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
This dish can be prepared in advance and stored in the fridge. To customize, add jalapeños for heat or more veggies for nutrition. Keep an eye on the baking time, as all ovens vary slightly.