This Mexican Pasta Pie is the ultimate comfort food mashup, combining the savory warmth of seasoned tomatoes and black beans with al dente ziti. The dish features a creamy layer of ricotta cheese that melts into a rich, savory sauce, topped with golden, bubbly cheddar. It’s hearty enough to satisfy a hungry family but simple enough for a busy weeknight. The blend of cumin, chili powder, and fresh onions creates a robust flavor profile that feels both rustic and refined. Perfect for meal prep, this bake holds up well in leftovers and tastes even better the next day. ItâÂÂs a crowd-pleaser that bridges the gap between pasta night and taco Tuesday.
Mexican Pasta Pie
Description
This Mexican Pasta Pie is the ultimate comfort food mashup, combining the savory warmth of seasoned tomatoes and black beans with al dente ziti. The dish features a creamy layer of ricotta cheese that melts into a rich, savory sauce, topped with golden, bubbly cheddar. It&# 226;ÂÂs hearty enough to satisfy a hungry family but simple enough for a busy weeknight. The blend of cumin, chili powder, and fresh onions creates a robust flavor profile that feels both rustic and refined. Perfect for meal prep, this bake holds up well in leftovers and tastes even better the next day. ItâÂÂs a crowd-pleaser that bridges the gap between pasta night and taco Tuesday.Ingredients
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Lightly grease a 7-by-11-inch baking dish with cooking spray or olive oil.
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Cook ziti or penne pasta according to package directions until al dente; drain and toss with olive oil to prevent sticking.
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In a large bowl, combine the chopped onion, canned tomatoes with their juice, taco seasoning mix, and rinsed black beans.
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If using chicken, cut boneless, skinless breasts into 1/2-inch pieces and stir them into the tomato mixture.
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Spread 1 cup of the tomato mixture evenly on the bottom of the prepared baking dish.
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Layer the cooked pasta over the tomato base.
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Dot the ricotta cheese over the pasta, then spread it gently with a knife to create an even layer.
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Spoon the remaining tomato and chicken mixture over the ricotta layer.
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Sprinkle the shredded Cheddar or Mexican blend cheese evenly over the top.
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Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly and the edges are slightly golden.
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Let stand for 5 minutes before serving to allow the layers to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 126.0kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 35.0mg2%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 8.4g34%
- Sugars 18.2g
- Protein 6.3g13%
* 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 chicken and use a vegan ricotta alternative and vegan cheddar cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
This dish freezes well. Assemble but do not bake, then freeze for up to 3 months. Thaw overnight in the fridge before baking, adding 10-15 minutes to the cook time if needed.
Feel free to add other vegetables like bell peppers, corn, or spinach to the tomato mixture for extra nutrition and color.
