Mexican Pasta Pie

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.