MEXICAN PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)
This Vegan Mexican Pasta Casserole is the perfect family friendly dinner recipe that is perfectly balanced and packed with flavour! It comes together in only a few simple steps.
Provided by Abbey Sharp
Categories Main Course Dinner
Time 50m
Number Of Ingredients 23
Steps:
- Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
- In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
- Cook the pasta al dente and set aside.
- Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
- Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
- Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.
Nutrition Facts : Calories 475 kcal, Carbohydrate 85 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Sodium 483 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
VEGETARIAN MEXICAN PASTA BAKE
I got this off of MSN and have modified it a little to our tastes. The recipe calls for making them in individual servings but I usually just make it as a casserole. Very rich and not for the fat conscious - we don't have this very often. It also makes for a few dishes.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside.
- Cook pasta according to package directions. Drain and return to pan.
- In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
- Pour mixture over drained pasta; stir to combine.
- Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top.
- Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.
Nutrition Facts : Calories 612.3, Fat 30.4, SaturatedFat 17.2, Cholesterol 127.2, Sodium 812.5, Carbohydrate 58.4, Fiber 3.7, Sugar 3.8, Protein 27.6
MEXICAN PASTA VEGETABLE BAKE
Found this at 3 Fat Chicks.com. Great recipe, very filling with HUGE portions!! A great way to get your mexican fix without having to assemble burritos, enchiladas, what have you. Also a great way to use up leftover cottage cheese. I have used a drained can of corn in this recipe in lieu of the frozen--works just fine!
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cook rotini as directed on package.
- Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
- Spoon into a sprayed 13 x 9 baking pan.
- Sprinkle with remaining cheese.
- Bake for 20 minutes or until heated thoroughly.
- Sprinkle with cilantro (optional) before serving.
Nutrition Facts : Calories 274.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.3, Sodium 809.5, Carbohydrate 54.9, Fiber 7.4, Sugar 5.2, Protein 13.4
MEXICAN PASTA BAKE
Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Grease 4-quart casserole dish.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
- Stir in the ground beef, corn, salsa and beans.
- Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
- Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)
This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged
Provided by Kittencalrecipezazz
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
- In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
- Add in garlic and saute for 2 minutes.
- Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
- Add in cream cheese, stir until heat through and combined.
- Add in black beans and cooked pasta, stir until combined and heated through.
- Season with salt and black pepper to taste.
- Top with grated cheddar cheese if desired.
Nutrition Facts : Calories 374.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 10.6, Sodium 382.4, Carbohydrate 55.1, Fiber 8.8, Sugar 7, Protein 12.5
FAJITA-STYLE PASTA
Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Provided by Esther Clark
Categories Dinner
Time 35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
- Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
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