Mexican Baked Pasta Cellentani is the ultimate comfort food that bridges the gap between hearty Italian classics and vibrant Mexican cuisine. This dish celebrates the best of both worlds, combining the satisfying chewiness of cellentani pasta with the bold, zesty flavors of taco seasoning, green chilies, and melted cheese. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing potluck recipe, this pasta bake has you covered.
Perfect for fans of fusion cuisine, this recipe is not only delicious but also incredibly versatile. With simple ingredients and easy customization options, you can tailor it to suit dietary preferences or spice tolerance. Let’s dive into what makes this dish a family favorite and a new staple in your recipe collection.
Why You’ll Love This Recipe
Perfect for All Occasions
Whether it’s a casual dinner, meal prep for the week, or a dish to impress your guests, this recipe fits the bill.
A Flavor Explosion
The combination of creamy cheese, tangy tomato sauce, and the smoky kick of taco seasoning makes every bite unforgettable.
Kid-Friendly and Easy to Make
It’s simple enough for weeknights yet exciting enough to keep the whole family asking for more.
The Origin of Mexican Baked Pasta Cellentani
Mexican Baked Pasta Cellentani is a modern dish born out of the growing popularity of fusion cuisine. While baked pasta is a cornerstone of Italian comfort food, this recipe spices things up with taco-inspired ingredients, reflecting a love for bold Mexican flavors. It’s a harmonious marriage of two cuisines that might seem worlds apart but come together beautifully in this recipe.
Ingredients You’ll Need
Core Ingredients
- Cellentani Pasta: Known for its spiral shape, this pasta holds sauces and cheese perfectly.
- Ground Beef: Provides a rich, meaty base. Ground turkey or plant-based alternatives work as substitutes.
- Taco Seasoning: Brings a smoky, spicy kick to the dish.
Flavorful Additions
- Green Chilies: For a mild, tangy heat.
- Tomato Sauce: Forms the base of the savory, tangy sauce.
- Mexican Cheese Blend: A mix of cheddar and Monterey Jack ensures creamy, melty goodness.
Optional Toppings
- Fresh cilantro for a burst of freshness.
- Diced jalapeños for an extra spicy kick.
- Sour cream or guacamole for a creamy finish.
How to Make Mexican Baked Pasta Cellentani
Step 1: Prep Your Ingredients
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cellentani pasta until al dente. Drain and set aside.
- Brown the Meat: In a large skillet, sauté ground beef with chopped onions until browned and fragrant. Add taco seasoning and mix well.
Step 2: Make the Sauce
- Add tomato sauce, green chilies, and garlic powder to the skillet. Stir until well combined and simmer for 5–7 minutes.
Step 3: Assemble the Dish
- Grease a 9×13-inch casserole dish. Layer the cooked pasta, meat sauce, and shredded cheese.
- Repeat the layering process, ending with a generous amount of cheese on top.
Step 4: Bake
- Preheat your oven to 350°F (175°C).
- Bake the dish uncovered for 25–30 minutes, or until the cheese is bubbly and golden.
Step 5: Serve and Enjoy
Allow the dish to cool slightly before serving. Garnish with your favorite toppings for added flavor.
Tips for Success
- Cook Pasta Al Dente: This prevents the pasta from becoming mushy during baking.
- Layer Strategically: Ensure even distribution of sauce and cheese for consistent flavor.
- Adjust Spice Levels: Control the heat by modifying the amount of taco seasoning or adding chilies.
Variations to Explore
Vegetarian Version
Replace the ground beef with black beans, corn, or diced zucchini for a meat-free option.
Extra Veggies
Include sautéed bell peppers, mushrooms, or spinach for added texture and nutrition.
Cheesy Upgrade
Blend pepper jack, mozzarella, or queso fresco for a unique twist.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Divide into portions and freeze for up to 2 months.
- Reheat: Bake covered at 350°F (175°C) or microwave until warm.
FAQs
Yes, penne or rotini are great alternatives if you don’t have cellentani.
Use gluten-free pasta and verify taco seasoning ingredients to make it gluten-free.
Absolutely! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
Related Recipes
Baked Pasta Pie with Cellentani
Searching for another show-stopping baked presentation? Try Baked Pasta Pie with Cellentani.
Comforting Baked Pasta Cellentani
Looking for a more traditional Italian-style bake? Explore Comforting Baked Pasta Cellentani.
Pesto Roasted Vegetable Cellentani
Craving a fresh, herb-forward alternative? Check out Vibrant Cellentani with Pesto and Roasted Seasonal Vegetables.
Mexican Baked Pasta Cellentani
Ingredients
- 12 oz cellentani pasta
- 1 lb ground beef
- 1 medium onion chopped
- 1 tbsp taco seasoning
- 1 can 15 oz tomato sauce
- 1 can 4 oz green chilies
- 2 cups shredded Mexican cheese blend
- Optional toppings: fresh cilantro diced jalapeños, sour cream
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, cook ground beef and onion until browned. Stir in taco seasoning, tomato sauce, and green chilies.
- In a greased casserole dish, layer pasta, meat sauce, and cheese. Repeat layers, finishing with cheese on top.
- Bake uncovered for 25–30 minutes, until cheese is bubbly and golden. Let cool for 5 minutes before serving.
Notes
- Pasta Choice: While cellentani pasta is ideal for its sauce-holding curves, you can substitute it with rotini, penne, or fusilli if needed.
- Meat Alternatives: Ground turkey, chicken, or plant-based crumbles are excellent substitutes for ground beef.
- Vegetarian Option: Skip the meat entirely and use a mix of black beans, corn, and diced zucchini for a hearty, plant-based version.
- Spice Level: Adjust the heat by adding more or less taco seasoning, or include diced jalapeños for an extra kick.
- Make-Ahead Tips: You can assemble the casserole a day in advance. Store it in the refrigerator, and bake just before serving.
- Freezing Instructions: This dish freezes well. Cool completely after baking, portion into airtight containers, and freeze for up to 2 months. To reheat, bake covered at 350°F until heated through.
- Topping Ideas: Garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream for added freshness and flavor.