Mexican Baked Pasta
Try this Mexican Baked Pasta recipe
Try this Mexican Baked Pasta recipe
- Carbohydrate 15.5844000045158 g
- Cholesterol 0 mg
- Fat 0.403733333448752 g
- Fiber 4.88399994965577 g
- Protein 4.22026666777757 g
- Saturated Fat 0.079600000021641 g
- Serving Size 1 1 Serving (152g)
- Sodium 513.053333766153 mg
- Sugar 10.70040005486 g
- Trans Fat 0.0881599999927864 g
- Calories 71 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- 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.
- 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 flavors.
- Add to the pasta and stir to combine.
- 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.
- 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.
Mexican Baked Pasta: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But trust me, this Mexican Baked Pasta recipe is a game-changer. It's quick, easy, and utterly irresistible. The best part? It’s flexible enough to adapt to whatever ingredients you have on hand, making it a perfect weeknight staple.
The vibrant colors alone make this dish a feast for the eyes. The rich, savory beef, combined with the sweet corn and hearty beans, creates a symphony of flavors that will please even the pickiest eaters. And the melted cheese? Let's just say it's the perfect finishing touch, adding a creamy, comforting element to this already fantastic meal.
One of the things I love most about this recipe is its versatility. You can easily adjust the spice level to your preference, adding more or less salsa depending on your taste. Feel free to experiment with different types of cheese as well – Monterey Jack, cheddar, mozzarella, or even a blend of all three work wonderfully. The possibilities are endless!
Beyond its deliciousness, this Mexican Baked Pasta is incredibly practical. It's a great make-ahead dish, perfect for those nights when you're short on time. You can prepare the entire dish in advance, refrigerate it, and pop it in the oven when you're ready to eat. It also freezes beautifully, which is a huge win for busy families like mine. Just prepare it, freeze it, and then thaw and bake it whenever the craving hits.
I often double the recipe and freeze half for another night. It's such a lifesaver on busy weeknights! This is a recipe that has become a regular in my household, and I'm confident it will become a favorite in yours too. The convenience and deliciousness are truly unmatched, making it a perfect addition to your repertoire of go-to meals.
So, ditch the takeout menus and embrace the simplicity of this fantastic recipe. It’s a guaranteed crowd-pleaser, a weeknight savior, and a delicious way to show your family you care, even when you’re pressed for time. Give it a try, and let me know what you think!
Ingredients you'll need:
- 2 cups salsa
- 2 cups uncooked small pasta (shells, penne, rotini, etc.)
- 450 grams (1 pound) ground beef
- 1 cup corn kernels (frozen works great)
- 3/4 cup canned black beans, rinsed
- 2-3 cups shredded cheese (Monterey Jack, mozzarella, cheddar, or a combination)
Pro-Tip: Don't overcook the pasta! It should be al dente before adding it to the baking dish.
