Mexican Baked Pasta Cellentani
Mexican Baked Pasta Cellentani blends bold Mexican flavors with creamy pasta for a comforting dish that's easy to make and perfect for any occasion.
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.