Pin It The first time I made this pasta bake, I was trying to clean out my pantry and freezer before grocery day. I had half a bag of pasta, some leftover rotisserie chicken, and a random assortment of Tex-Mex ingredients that seemed like they should probably go together. My roommate walked in mid-experiment and gave me this skeptical look, but forty-five minutes later we were both standing at the counter eating straight from the baking dish with forks.
I brought this to a friends potluck last winter, and honestly, I was a little embarrassed to walk in with a pasta bake when everyone else had these fancy artisanal dishes. But then the host took one bite, closed her eyes, and immediately asked for the recipe. Sometimes the most unassuming comfort food hits harder than anything else.
Ingredients
- 300 g (10 oz) penne or rigatoni pasta: The ridges and tubes catch all that cheesy sauce perfectly
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here if you want to skip cooking meat
- 1 can (400 g/15 oz) black beans, drained and rinsed: Rinse them really well to keep the sauce from getting cloudy
- 1 cup corn kernels: Fresh corn adds sweetness, but frozen works just as well in a pinch
- 1 small red bell pepper, diced: Adds these little pops of color and sweetness throughout
- 1 small onion, finely chopped: Yellow onion works best, but red is fine too
- 2 cups (500 ml) tomato salsa: Use your favorite brand, homemade or store-bought
- 1/2 cup (120 ml) sour cream: Full fat gives the best texture and flavor
- 1 1/2 cups (150 g) shredded cheddar cheese: Sharp cheddar brings more flavor to the party
- 1/2 cup (50 g) shredded Monterey Jack cheese: For that classic melty Tex-Mex vibe
- 1 tsp ground cumin: This is what makes it taste like a burrito instead of just pasta
- 1 tsp chili powder: Not too spicy, just enough to know its there
- 1/2 tsp smoked paprika: Regular paprika works, but smoked adds this incredible depth
- 1/2 tsp salt: Adjust depending on how salty your salsa and cheese are
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- Fresh cilantro, chopped: The fresh herb on top cuts through all that richness
- Sliced jalapeños: Optional, but nice if you want some heat
- Lime wedges: A little squeeze brightens everything up
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and grease a 9x13 inch baking dish with butter or oil
- Cook the pasta:
- Boil salted water and cook pasta until just al dente, it will cook more in the oven
- Sauté the vegetables:
- Cook onion and bell pepper in a skillet over medium heat for 3-4 minutes until softened and fragrant
- Build the flavor base:
- Add chicken, beans, corn, and all the spices to the skillet, stirring for 2 minutes
- Make the sauce:
- Stir in salsa and sour cream until combined, then remove from heat immediately
- Combine everything:
- Mix cooked pasta with the chicken mixture in a large bowl, adding 1 cup cheddar and 1/4 cup Monterey Jack
- Assemble the bake:
- Transfer to your prepared baking dish and sprinkle remaining cheese evenly across the top
- Bake until bubbly:
- Cook for 20-25 minutes until the cheese is melted and starting to turn golden in spots
- Let it rest:
- Wait 5 minutes before serving, this helps the sauce set slightly so its not too loose
Pin It My sister claimed she hated pasta bake until I made this for her. She took a second helping, then a third, and finally admitted maybe shed just been eating bad pasta bakes her whole life. Sometimes its not the dish itself, its how you make it.
Make It Your Own
This recipe is incredibly flexible. I have used leftover taco meat, pulled pork, even made a vegetarian version with extra beans and some roasted sweet potatoes. The framework works with whatever you have on hand.
Freezing Instructions
You can assemble this ahead of time and freeze it before baking. Just wrap it tightly and it will keep for up to two months. Thaw overnight in the refrigerator and bake as directed, adding about 10 minutes to the cooking time.
Serving Suggestions
A simple green salad with lime vinaigrette cuts through the richness perfectly. Sometimes I serve it with tortilla chips for extra crunch.
- Warm some tortilla wraps on the side for makeshift burritos the next day
- Top with crushed tortilla chips right before serving for texture
- Keep extra sour cream and hot sauce on the table
Pin It Hope this becomes one of those recipes you make without thinking, the one everyone asks for when they come over.
Recipe Questions & Answers
- → Can I use raw chicken instead of cooked?
Yes, you can. Cut raw chicken into bite-sized pieces and cook it in the skillet for 6-7 minutes until fully cooked and golden before adding the vegetables and beans. This adds about 10 minutes to your preparation time.
- → What pasta works best for this dish?
Penne and rigatoni are ideal choices because their shapes trap the salsa sauce and cheese. You can also use fusilli or farfalle. Cook until al dente so the pasta firms up slightly during baking and doesn't become mushy.
- → How do I make this spicier?
Use hot salsa instead of mild, add fresh jalapeños to the filling, increase the chili powder to 1.5 teaspoons, or stir in a pinch of cayenne pepper. Taste as you go to reach your preferred heat level before baking.
- → Can I prepare this the night before?
Absolutely. Assemble the bake in your baking dish, cover with plastic wrap, and refrigerate overnight. Add 5-10 minutes to baking time since it goes straight from cold to the oven. This makes it perfect for meal prep.
- → What are good substitutes for the chicken?
Cooked ground beef, shredded turkey, or even diced cooked steak work wonderfully. For a vegetarian version, substitute with crumbled seasoned tofu or additional beans like pinto or kidney beans.
- → How should I store leftovers?
Store covered in an airtight container in the refrigerator for up to 4 days. Reheat in a 175°C (350°F) oven for 15-20 minutes until warmed through. You can also freeze for up to 2 months; thaw overnight before reheating.