Mexican Pasta Casserole

photo by Redsie





- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup onion
- 1 (28 ounce) can chopped tomatoes with juice
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can black beans, drained
- 8 ounces 93% lean ground beef
- 3 cups whole wheat penne or 3 cups whole wheat ziti (6 oz. dried)
- 1 cup fat-free ricotta cheese
- 1⁄2 cup shredded fat-free cheddar cheese
directions
- Preheat oven to 425*.
- Spray 7x11 baking dish with cooking spray.
- Blend together onions, tomatos, taco mix and black beans.
- You can use the food processor if you prefer a smooth.
- sauce.
- Spread 1 cup of tomato mixture on bottom of pan.
- Add cooked pasta.
- Dot with ricotta cheese and then spread ricotta over pasta mixture.
- Stir ground beef into remaining tomato mixture.
- Spoon over ricotta.
- Sprinkle with cheese.
- Bake 25-30 minute.
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Reviews
-
This was an awesome recipe! It tasted like tacos in a dish. I used pinto beans instead of black beans since that's what I had on hand, I added a Tablespoon of diced green chilies and I used cottage cheese instead of ricotta. The only complaint I had (and it's not even really a complaint) is that the juice from the diced tomatoes made it fairly watery so I think I'll drain them next time. But there's no way that this took away from the taste! I will make this again and again! Thanks for posting.
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A great comfort food dish. I tried this with a small tin (4 oz) of jalapeno peppers. I liked the version with the ricotta cheese better (tried once with cottage cheese.) 1/2 can of black beans, one can was to much. Using the precise amount of pasta ensures this dish is balanced and not to dry. (I had doubled and used more pasta and the dish lost it's balance.) I keep an extra can of tomatoes to add in case it is not saucy enough.
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Tweaks
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This was an awesome recipe! It tasted like tacos in a dish. I used pinto beans instead of black beans since that's what I had on hand, I added a Tablespoon of diced green chilies and I used cottage cheese instead of ricotta. The only complaint I had (and it's not even really a complaint) is that the juice from the diced tomatoes made it fairly watery so I think I'll drain them next time. But there's no way that this took away from the taste! I will make this again and again! Thanks for posting.
RECIPE SUBMITTED BY
KCShell
Kansas City, MO
I am a special education teacher for the birth to three crowd! I love my job!
My husband and I have 4 teenage daughters. He is so great--he keeps the 5 of us in balance..which isn't always the easiest job in the world!
My picture came about while I was in college a few years ago. I was going crazy with tons of homework but felt compelled to make the family breakfast. I wasn't paying any attention to what I was doing and when I looked down, the eggs were smiling up at me!
For some reason, I just love that picture and I don't really want to change it to a photo of myself.
Biggest pet peeve: Tangled hangars! You try to get just one hangar and 3 more will somehow twist themselves around the one you want!
I am very allergic to onions--I do not breathe them, eat them or touch them if I can help it.
Sometimes I feel like we are an onion obcessed society! Start looking at labels! You would be surprised at how many boxes and packages contain onion in some form.
That's okay....I make most things from scratch--which is probably better anyway.