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Mexican Pasta Pie

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Submitted by aameow

Mexican pasta pie layered with ziti, taco-seasoned tomatoes, black beans, chicken, ricotta, and cheddar. A baked casserole that combines pasta night with taco night in one dish.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

This baked pasta casserole smashes together taco night and pasta night into one cheesy, layered dish. Ziti or penne gets layered with taco-seasoned tomatoes, black beans, ricotta, chicken breast, and shredded cheddar, then baked until bubbly and golden on top.

The ricotta layer is what makes this more than just pasta with salsa on it. It melts into a creamy barrier between the pasta and the saucy chicken-bean mixture, keeping everything distinct instead of turning into a soggy mess.

Leave the chicken out and this converts straight to a vegetarian main. The black beans and ricotta carry enough protein and richness on their own.

Pro Tips

  • Toss the cooked pasta in olive oil right after draining so it doesn’t clump into a brick while you assemble the layers.
  • Dot the ricotta in spoonfuls across the pasta, then spread with a knife. Trying to spread cold ricotta in one go tears everything up.
  • Use a nonreactive bowl for the tomato mixture. Tomato acid reacts with aluminum and can give the sauce a metallic taste.
  • Let the casserole rest for 5 minutes after baking so the layers set and don’t slide apart when you serve.

Variations

  • Swap the chicken breast for seasoned ground beef or turkey for a heartier filling.
  • Use pepper jack instead of cheddar for more heat.
  • Stir corn kernels and diced green chiles into the tomato mixture for a Southwestern twist.

Ingredients

½ 0.5
EACH ONIONS
finely chopped
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
coarsely chopped, (1 can)
1-1/4
OUNCES TACO SEASONING MIX
(1 package) *
0

Seasoning *
16 462.4
OUNCES ML/G BLACK BEANS
drained, rinsed, dried, (1 can)
4 946
CUPS ML PASTA, ZITI
or penne pasta, cooked *
1 ¾ 414
CUP ML PASTA
dried *
2 10
TEASPOONS ML OLIVE OIL
1 237
CUP ML RICOTTA CHEESE
part-skim
2 2
EACH EACH BONELESS CHICKEN BREAST
cut in 1/2 inch pieces
1 237
CUP ML CHEDDAR CHEESE
or mexi-blend cheese, shredded

Directions

Leave out the chicken to convert to a vegetarian meal.

Heat oven to 425 degrees F.

Grease a 7 inch by 11 inch baking dish .

In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black beans.

Toss pasta with olive oil.

Spread 1 cup tomato mixture on bottom of baking dish.

Add cooked pasta.

Dot with ricotta and then spread with a knife.

Stir chicken pieces into remaining tomato mixture and spoon over ricotta.

Sprinkle with shredded cheese.

Bake 25 to 30 minutes.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 333 33% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 664mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 30%
Sugars g
Protein 48g
Vitamin A 9% Vitamin C 26%
Calcium 26% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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