Mexican Vegetable Casserole

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.

Ingredients Nutrition


  1. Cook ziti according to package directions without salt; drain well.
  2. Preheat oven to 375°F.
  3. Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
  4. Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
  5. Stir in beans, corn, and chilies. Cook for 5 minutes.
  6. Remove from heat; add pasta and cheeses, tossing gently.
  7. Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
  8. Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.
Most Helpful

4 5

This recipe was alright, but I didn't find it great. I won't be making it again sorry.

5 5

This recipe is good. I used it as a starting point substituting with things I already had in the house. My variation included whole wheat elbow macaroni pasta, no green peppers, 1 can of tomato paste with water (for the tomato sauce), mixed beans (instead of black only), cottage cheese (instead of the ricotta) and a nutritional yeast blend for the monterey jack cheese. I also added some red pepper flakes and sriracha for heat. Very tasty and flexible recipe. Thanks for the idea!

5 5

This is good stuff! Nutritious and delicious. I don't care for onions so left them out; I compensated in volume by adding a little more of the other veggies and in flavor by using tomatoes with chilis (Rotel) for the canned tomatoes. I couldn't resist adding just a little monterey jack cheese to the top of the casserole. Absolutely loved this - thanks for posting this winner!