Total Time
Prep 15 mins
Cook 30 mins

Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Grease 4-quart casserole dish.
  3. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  4. Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
  5. Stir in the ground beef, corn, salsa and beans.
  6. Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
  7. Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
  8. Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Most Helpful

we loved it, but i did make a few adjustments. first, i used 1 bag of morningstar farms crumble as we are a vegetarian household. also, i mixed the first three ounces of cheese into the pasta mixture and then topped it with the remaining cheese and tomato -- it gave it a much cheesier taste throughout.

Inspiritual December 15, 2009

This was excellent. We were out of salsa, so instead of the roma tomatoes, I used one can of rotel and one can of diced tomatoes and added some fajita seasoning. Definately adding this to the rotation.

Southern Mama December 22, 2008

I used Mexican blend cheese and followed the recipe otherwise. We absolutely loved every bite! We will have again too! Thanks!

brittanywigginnh December 11, 2008