Mexican Pasta Vegetable Bake
Bring bold Mexican flavors to your dinner table with this irresistible Mexican Pasta Vegetable Bake! This vibrant dish combines tender penne pasta with a medley of sautéed vegetables, hearty black beans, sweet corn, and a zesty, spiced tomato base. Topped with a generous layer of gooey Mexican blend cheese, it’s baked to golden perfection, creating a comforting casserole that’s as satisfying as it is simple to make. Perfect for weeknight meals or potluck gatherings, it’s ready in just under an hour and packed with wholesome ingredients like zucchini, bell peppers, and fresh cilantro. This vegetarian-friendly recipe is loaded with flavor, easy to customize, and sure to become a family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams penne pasta
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 1 medium zucchini, diced
- 1 can (400g) black beans, rinsed and drained
- 1 can (300g) sweet corn, drained
- 3 cloves garlic, minced
- 1 can (400g) canned diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish.
Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, onion, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the black beans, corn, canned diced tomatoes (with their juices), and tomato paste. Mix well to combine.
Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Stir to evenly coat the vegetables and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
Add the cooked pasta to the vegetable mixture and toss to combine everything evenly.
Transfer the pasta and vegetable mixture into the prepared baking dish. Spread it out into an even layer.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro before serving. Enjoy!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
