Mexican Pasta Pie

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Servings: 6 Difficulty: Intermediate
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A hearty, cheesy casserole blending pasta, black beans, and savory spices
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This Mexican Pasta Pie is a comforting crowd-pleaser that combines tender ziti pasta with a rich tomato and black bean filling. Seasoned with zesty taco spices and layered with creamy ricotta and melted cheddar cheese, it offers a perfect balance of textures and flavors. The dish is easy to assemble and bakes into a golden, bubbly delight. Ideal for busy weeknight dinners or family gatherings, this recipe transforms simple pantry staples into a satisfying main course. Serve it warm with a side of fresh salsa or guacamole for an extra kick. It’s a delicious twist on traditional pasta bake that everyone will love.

Mexican Pasta Pie recipe image
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Mexican Pasta Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 3.0

Description

This Mexican Pasta Pie is a comforting crowd-pleaser that combines tender ziti pasta with a rich tomato and black bean filling. Seasoned with zesty taco spices and layered with creamy ricotta and melted cheddar cheese, it offers a perfect balance of textures and flavors. The dish is easy to assemble and bakes into a golden, bubbly delight. Ideal for busy weeknight dinners or family gatherings, this recipe transforms simple pantry staples into a satisfying main course. Serve it warm with a side of fresh salsa or guacamole for an extra kick. It&# 226;ÂÂs a delicious twist on traditional pasta bake that everyone will love.

Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Grease a 7-by-11-inch baking dish with cooking spray or butter.
  3. In a large bowl, combine the chopped onion, canned tomatoes with juice, taco seasoning mix, and rinsed black beans.
  4. In a separate bowl, toss the cooked ziti or penne pasta with olive oil.
  5. Spread 1 cup of the tomato and bean mixture evenly on the bottom of the prepared baking dish.
  6. Layer the olive oil-tossed pasta over the tomato mixture.
  7. Dot the pasta with ricotta cheese and spread it gently with a knife to create an even layer.
  8. Spoon the remaining tomato and bean mixture over the ricotta layer, covering the pasta completely.
  9. Sprinkle shredded Cheddar or Mexican blend cheese evenly over the top.
  10. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly.
  11. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 0.1g1%

* 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

The original directions mentioned stirring chicken pieces into the mixture. Since this recipe is tagged as Vegan and vegetarian-friendly, chicken should be omitted. For a vegetarian version, you can skip the meat entirely or add diced bell peppers or corn for extra texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Variation: For a spicy kick, add a diced jalapeño or a pinch of cayenne pepper to the tomato mixture.

Keywords: mexican, pasta, pie, casserole, ziti, black beans, tomatoes, cheese, ricotta, cheddar, taco seasoning, oven baked, family dinner, comfort food, easy recipe, meal prep, vegetarian option, spicy, hearty, dinner ideas
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