Save The first time I made this pasta bake, I was desperately trying to use up leftover taco meat and half a jar of salsa sitting in my refrigerator. My kitchen smelled like a Tex-Mex restaurant, and my roommate wandered in asking what kind of culinary experiment was happening tonight.
I served this at a casual dinner party last winter, and everyone kept asking for the recipe. My friend Sarah texted me the next day saying she made it for her family and her kids declared it better than any restaurant burrito they had ever tasted.
Ingredients
- 300 g penne or rigatoni pasta: The tubular shape holds onto the sauce beautifully, and rigatonis ridges catch even more of that cheesy goodness
- 2 cups cooked chicken breast, shredded or cubed: Rotisserie chicken works perfectly here, or use leftover grilled chicken for even more flavor
- 1 can black beans, drained and rinsed: These add protein and a creamy texture that balances the sharper cheese flavors
- 1 cup corn kernels: Frozen corn works fine, but fresh corn cut from the cob in summer adds incredible sweetness
- 1 small red bell pepper, diced: Red bell peppers bring natural sweetness and vibrant color that makes the dish look as good as it tastes
- 1 small onion, finely chopped: Yellow onions become perfectly sweet when sauted, forming the flavor foundation
- 2 cups tomato salsa: Use your favorite brand, homemade if you have it, and choose your spice level wisely
- 1/2 cup sour cream: This is the secret ingredient that transforms salsa into a creamy, restaurant-style sauce
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives that classic bold flavor we all love in Tex-Mex dishes
- 1/2 cup shredded Monterey Jack cheese: Monterey Jack melts beautifully and balances the sharper cheddar
- 1 tsp ground cumin: Cumin provides that unmistakable earthy flavor that makes everything taste like authentic Tex-Mex
- 1 tsp chili powder: Not too spicy, just enough to add depth and that beautiful red color
- 1/2 tsp smoked paprika: This adds a subtle smokiness that mimics the flavors of food cooked over an open fire
- 1/2 tsp salt and 1/4 tsp black pepper: Basic seasoning that brings all the flavors together
Instructions
- Get your oven ready:
- Preheat oven to 200C (400F) and lightly grease a large baking dish with butter or cooking spray
- Cook the pasta:
- Boil pasta in salted water until just al dente, since it will continue cooking in the oven, then drain well
- Sauté the vegetables:
- Cook onion and red bell pepper in a skillet over medium heat for 3-4 minutes until they soften and become fragrant
- Build the flavor base:
- Add chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet, cooking for 2 minutes
- Make the sauce:
- Stir in the salsa and sour cream until everything is coated and the mixture becomes creamy and bubbling
- Combine everything:
- Mix the cooked pasta with the chicken mixture in a large bowl, then add 1 cup cheddar and 1/4 cup Monterey Jack
- Assemble the bake:
- Transfer everything to your prepared baking dish and sprinkle the remaining cheese evenly across the top
- Bake until bubbly:
- Bake for 20-25 minutes until the cheese is melted, slightly golden, and the edges are bubbling
- Rest and serve:
- Let the dish rest for 5 minutes before adding fresh cilantro, jalapeños, or lime wedges if desired
Save This recipe has become my go-to when friends need comforting food. Last month, I brought it to a neighbor who had just welcomed a new baby, and she later told me it was the first meal she actually enjoyed eating during those exhausting newborn days.
Making It Your Own
Once you master the basic version, try swapping in different proteins like ground beef, turkey, or even pulled pork for variety. I have discovered that adding a can of diced green chilies takes the flavor profile in a completely different but equally delicious direction.
Perfect Pairings
A crisp green salad with lime vinaigrette cuts through the richness beautifully. Sometimes I serve this with warm tortillas on the side for scooping, which my family absolutely loves.
Make Ahead Magic
You can assemble everything up to 24 hours in advance and keep it covered in the refrigerator before baking. I often make two dishes at once, baking one for dinner and freezing the other for those nights when cooking feels impossible.
- Add 5-10 minutes to baking time if cooking from refrigerated
- Freeze before baking for up to 2 months, thawing overnight in the refrigerator
- Cover with foil during the first 15 minutes of baking if freezing
Save There is something deeply satisfying about a dish that brings everyone to the table, eager and smiling. This pasta bake has become one of those meals my family actually requests, and I am happy to oblige.
Recipe Q&A
- → Can I prepare this bake ahead of time?
Yes, you can assemble the entire dish in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.
- → What pasta works best for this dish?
Penne and rigatoni are ideal choices as their shapes trap the sauce well. Any short pasta like fusilli or bow ties will work equally well.
- → How can I make this spicier?
Use hot salsa instead of mild, add fresh jalapeños to the mixture, increase the chili powder to 1.5 teaspoons, or stir in a pinch of cayenne pepper for extra heat.
- → Can I freeze leftovers?
Absolutely. Store in airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 180°C oven until warmed through.
- → What are good substitutes for chicken?
Ground beef, ground turkey, or shredded turkey all work wonderfully. You can also use black beans as the sole protein for a vegetarian version.
- → Should I cook the pasta all the way through?
Cook it to al dente (just tender but still slightly firm) since it continues to soften while baking in the oven.