Include in Print View:

Fiesta Pasta Mexicana

Fiesta Pasta Mexicana recipe image
Fiesta Pasta Mexicana is a hearty, vegetarian-friendly meal that blends the comfort of pasta with bold Mexican flavors. This dish features al dente mostaccioli tossed in a robust sauce made from spaghetti sauce, dark red kidney beans, and aromatic onions. The addition of chopped green chilies and taco seasoning mix brings a zesty kick and warm spice profile, making it both satisfying and exciting. It is an excellent choice for busy weeknight dinners, potlucks, or casual family gatherings. The recipe is simple to prepare, requiring minimal ingredients that are likely already in your pantry. Serve it hot, topped with shredded Monterey Jack cheese for a creamy finish that balances the acidity of the tomatoes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 242.2
Description
Fiesta Pasta Mexicana is a hearty, vegetarian-friendly meal that blends the comfort of pasta with bold Mexican flavors. This dish features al dente mostaccioli tossed in a robust sauce made from spaghetti sauce, dark red kidney beans, and aromatic onions. The addition of chopped green chilies and taco seasoning mix brings a zesty kick and warm spice profile, making it both satisfying and exciting. It is an excellent choice for busy weeknight dinners, potlucks, or casual family gatherings. The recipe is simple to prepare, requiring minimal ingredients that are likely already in your pantry. Serve it hot, topped with shredded Monterey Jack cheese for a creamy finish that balances the acidity of the tomatoes.
Ingredients
  • 8 ounce Mostaccioli, uncooked
  • 1 tablespoon Olive or vegetable oil
  • 1 cup Coarsely chopped onion
  • 1 cup Chopped sweet red pepper
  • 3 cup Spaghettti sauce
  • 1 1/2 cup Dark red kidney beans
  • 1/3 cup Water
  • 4 ounce Chopped green chilies (canned), drained
  • 1 packet Taco seasoning mix
  • 2 ounce Shredded Monterey Jack cheese
Directions
  1. 1
    Cook pasta according to package directions until al dente; drain well and set aside.
  2. 2
    Meanwhile, in a large saucepan over medium heat, warm the olive oil.
  3. 3
    Add the chopped onion and sweet red pepper to the pan.
  4. 4
    Cook vegetables for about 5 minutes, stirring occasionally, until tender.
  5. 5
    Stir in the spaghetti sauce, kidney beans, water, green chilies, and taco seasoning mix.
  6. 6
    Heat the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  7. 7
    Toss the cooked pasta with half of the sauce mixture.
  8. 8
    Spoon the remaining sauce over the top of the pasta.
  9. 9
    Sprinkle with shredded Monterey Jack cheese and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 242.2kcal
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 867.0mg37%
Total Carbohydrate 39.3g14%
Dietary Fiber 11.0g44%
Sugars 13.2g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the cheese or use a plant-based alternative.

You can substitute mostaccioli with penne, ziti, or rotini pasta.

If you prefer a spicier dish, add diced jalape&# 195;±os or a dash of hot sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore consistency.

For added protein, consider adding grilled chicken, ground beef, or black beans.

Keywords: pasta, mexican, fiesta, beans, kidney, tomato, sauce, spicy, vegetarian, dinner, easy, weeknight, mostaccioli, taco, cheese, onion, chili, hearty, comfort, family
Read it online: https://www.chefs-mate.com/recipe/fiesta-pasta-mexicana/