Save The first time I made this, it was supposed to be regular burritos but I was too tired to fold anything. The pasta bake that happened instead was so good my husband actually asked when I was making my mistake again.
My neighbor texted at 5 PM saying she was having one of those days. I had this bubbling in the oven within twenty minutes, and she showed up with tears in her eyes asking for the recipe before she even took a second bite.
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Ingredients
- Penne or rigatoni pasta: These shapes catch all the sauce and cheese in their tubes better than spaghetti ever could
- Cooked chicken breast: Use leftover rotisserie chicken or roast some breasts ahead of time
- Black beans: Rinse them really well so your sauce does not turn muddy gray
- Corn kernels: Frozen works perfectly but fresh sweet corn in summer makes this sing
- Red bell pepper: Adds this little pop of sweetness that balances all the spices
- Onion: White or yellow both work but red onion gives you a prettier final dish
- Tomato salsa: Your favorite jarred salsa basically becomes your sauce base
- Sour cream: This cuts through the acidity and makes everything creamy
- Cheddar and Monterey Jack cheese: The blend gives you sharpness plus melt factor
- Ground cumin: This is the spice that makes it taste like a burrito instead of just pasta
- Chili powder: Not too spicy but adds that Tex-Mex flavor foundation
- Smoked paprika: The secret ingredient that makes people ask what you did differently
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Instructions
- Get your oven ready:
- Preheat to 200°C and grab your largest baking dish
- Boil your pasta:
- Cook until just barely al dente because it will finish cooking in the oven
- Soften the aromatics:
- Sauté your onion and bell pepper until fragrant and translucent
- Build the filling:
- Add chicken, beans, corn, and all those spices
- Create the sauce:
- Stir in salsa and sour cream until everything is coated and creamy
- Combine it all:
- Mix the pasta with your filling and most of the cheese
- Get it baking:
- Transfer to your dish and cover with remaining cheese
- Wait for bubbly:
- Bake about 20 minutes until the cheese is melted and starting to brown
- The hardest part:
- Let it rest five minutes so portions hold together when you scoop
Save This became our Monday night football tradition somehow. Everyone knows to show up hungry and the house smells like spices and melted cheese before anyone even walks through the door.
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Make Ahead Magic
You can assemble everything up to 24 hours before baking. Just cover tightly and store in the refrigerator. Add five minutes to the baking time since it will be cold.
Freezing Instructions
This freezes incredibly well. Wrap the cooled dish tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating at 180°C until hot throughout.
Serving Suggestions
A crisp green salad with lime dressing cuts through the richness perfectly. Crushed tortilla chips on top add the most satisfying crunch.
- Set out hot sauce for the spice lovers at your table
- Extra sour cream on the side never hurts anyone
- Lime wedges make everything taste brighter and fresher
Save Somehow this messy, bubbling pan of comfort food has become the most requested meal in our house. Good thing it is so easy to throw together.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the baking time if baking from cold.
- → What pasta shapes work best?
Penne and rigatoni are excellent choices as their ridges hold the sauce well. Other short pasta like macaroni, fusilli, or shells also work beautifully.
- → Can I use raw chicken instead of cooked?
Absolutely. Cut raw chicken breast into cubes and cook it with the onions and peppers for 6-8 minutes until cooked through before proceeding with the remaining ingredients.
- → How can I make this vegetarian?
Substitute the chicken with additional black beans, pinto beans, or meat alternatives like plant-based crumbles. Increase the vegetables with zucchini or mushrooms for added heartiness.
- → Can I freeze this dish?
Yes, this freezes exceptionally well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until hot throughout.
- → How do I adjust the spice level?
Use mild salsa for subtle heat or spicy salsa for more kick. Add diced jalapeños, crushed red pepper flakes, or extra chili powder to increase the spice level to your preference.
