Mexican Pasta Bake

Name: Mexican Pasta Bake
Prep time: 20 min
Cook time: 25 min
Yield: 6, 6 servings
Cuisine: Mexican
Ingredients: 1 cup sour cream; Nonstick cooking spray; 12 ounces penne pasta; 1 1/2 cups shredded Colby Jack cheese (divided); 1 pound chorizo (casings removed if necessary); 1 can black beans, rinsed and drained (15 ounces ); 1 can tomato sauce (15 ounces ); 2 cups classic mixed frozen vegetables (carrots, corn, green beans and peas); Chopped cilantro and green onions (for garnish)

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This Mexican Pasta Recipe is made with lots of shelf-stable and frozen ingredients, so it's super easy to pull together even when you haven't been to the store in awhile. Tastes even better reheated the next day!

By: Foxeslovelemons (via Foxeslovelemons)

Original Publish: Nov 6, 2014

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 25 mins

Yields: 6, 6 servings

Nutrition Facts

763 kcalCalories

36 gProtein

71 gCarbs

37 gFat

Ingredients

1 cup sour cream
Nonstick cooking spray
12 ounces penne pasta
1 1/2 cups shredded Colby Jack cheese (divided)
1 pound chorizo (casings removed if necessary)
1 can black beans, rinsed and drained (15 ounces )
1 can tomato sauce (15 ounces )
2 cups classic mixed frozen vegetables (carrots, corn, green beans and peas)
Chopped cilantro and green onions (for garnish)

Instructions

Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with nonstick spray.
Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain and return pasta to pot.

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Chef's Notes

You can prepare this casserole ahead of time and refrigerate it for up to 3 days before baking.
Cook the pasta just to al dente or even slightly under. It will continue cooking as it bakes.

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Mexican Pasta Bake

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Instructions

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Chef's Notes

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