Aggie's Kitchen

Mexican Baked Pasta

Mexican Baked Pasta

This Mexican Baked Pasta is a recipe is I started making a few years ago while I was following the South Beach Diet.  I was inspired by a recipe that was shared on a South Beach Diet forum on the website iVillage and originally posted it here on the blog back in 2008. Since then, I’ve updated the recipe a bit by using ground turkey this time around and of course by taking new photos. 🙂

It’s such a great recipe and I felt like it deserved a little attention in 2014.

Mexican Baked Pasta

This pasta is a great twist on the classic Italian baked ziti. It’s easy to throw together and if your family loves the flavors and ingredients of Mexican food, then they will love this pasta. I use whole wheat pasta, lean ground turkey and black beans for lots of protein and fiber, then add in some veggies, salsa and a little cheese. I’ve made it several times using regular black beans, but this last time I experimented and added a can of Bush’s new Black Chili Beans for even more flavor – it was delicious!

Mexican Baked Pasta

Print Recipe

Mexican Baked Pasta

Yield: 6 servings

Ingredients:

  • 1/2 13 oz of whole wheat penne
  • 1 lb of lean ground turkey
  • 1 TB olive oil
  • 3 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 1 large onion, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • pinch salt and pepper
  • 24 oz jar of salsa (I used Pace chunky mild)
  • 1 can Bush's Black Beans, drained and rinsed (or Bush's new Black Chili Beans)
  • 2 cups of shredded cheddar or Mexican blend cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Bring pot of water to boil for pasta, cook according to directions.
  3. In large heated non stick skillet, add oil, garlic, peppers and onions. Saute until softened, about 10 minutes. Add ground turkey and brown. Add spices, salt and pepper. Add to a large bowl with black beans, salsa and pasta. Toss to combine.
  4. Pour half of pasta mixture into casserole dish. Spread 1 cup of shredded cheese over pasta. Add rest of pasta over cheese and top with remaining cheese. Place in oven and cook for 30-35 minutes or until bubbly and cheese is golden.

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halloween 2014

 

(Disclosure: Although I do have a working relationship with Bush’s Beans, this post is not sponsored by them. I just used their beans in my recipe!)

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13 Responses to “Mexican Baked Pasta”

  1. Sharana @ Living The Sweet Life Blog posted October 31, 2014 at 10:41 am

    Yuuuuummmm!! Amazing recipe – I love all the flavours – and you can never ever go wrong with baked pasta 🙂
    p.s HOW cute are the little ones?!?!

  2. sheila posted October 31, 2014 at 11:05 am

    Winner Winner turkey mexican dinner ;DD

  3. Erica posted October 31, 2014 at 12:22 pm

    This looks like a great, serve-a-crowd kind of meal that EVERYONE would like. Just wonderful. And that last picture! <3 <3 <3

  4. Jessica @ A Kitchen Addiction posted October 31, 2014 at 1:44 pm

    Your kids are adorable!
    We love pasta bakes like this! I need to add this to the menu soon!

  5. amanda @ fake ginger posted October 31, 2014 at 2:54 pm

    Your kids are SO cute! And this pasta looks delicious. My kids love any baked pasta like this – gotta try it!

  6. Jennifer | Bake or Break posted October 31, 2014 at 4:23 pm

    This looks like a perfect meal for a cool fall evening!

  7. Gaby posted November 1, 2014 at 8:28 pm

    Adorable kiddos! This recipe looks delicious!!!

  8. Jersey Girl Cooks posted November 2, 2014 at 8:53 am

    I could eat pasta every night. Looks great!

  9. Kim posted November 3, 2014 at 4:05 pm

    One of my VERY FAVORITE recipes from your site…. can’t wait to make it again. Beautiful pictures!!!

  10. bev @ bevcooks posted November 13, 2014 at 3:55 pm

    I LOVE this dish. And the bablets are scrumptious!

  11. Geminiinn posted November 24, 2014 at 1:06 pm

    I like this food very much. i would like to do my home thanks for upload this.

  12. Kristen posted February 11, 2015 at 10:56 am

    I want this in my life, right now! Looks so good!

  13. Christie posted February 11, 2015 at 12:05 pm

    Love the mix of Italian and Mexican in this recipe.

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