Wednesday, February 26, 2014

Baked Mexican Cellentani Pasta

If you're looking for a super easy and incredibly delicious meal, look no further.  This is a bunch of ordinary ingredients that come together to make a fantastic meal. I knew it would be good but it exceeded my expectations.  

I loved these spirally cellentani noodles.  They really were perfect in this meal.  You certainly can use any pasta you'd like though. I used white beans but black beans are usually my bean of choice.  It will be delicious either way. I promise. 

Baked Mexican Pasta
Adapted from Barefeet in the Kitchen

1/2 lb cellentani noodles or your favorite pasta
1 lb ground beef or ground turkey
2 cloves garlic, minced
1 large green bell pepper, chopped
1 large onion, chopped
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. freshly cracked black pepper 
32 oz salsa
1 can white beans, drained or rinsed (or any beans)
2 cups shredded Colby Jack cheese (or whatever you like)

Cook the pasta, drain and set aside. While the pasta is cooking, heat a large pan over medium heat. Add the peppers, onions and garlic. Saute with a bit of water until barely softened. Add the ground beef or turkey and brown. Drain if necessary. Add the spices to the skillet mixture and stir to combine. 

In a large bowl, combine the pasta, the meat mixture,the beans and the salsa. Toss gently to combine. Pour half of the pasta mixture into a 9x13 dish. Sprinkle with 1/2 the cheese. Pour the remaining pasta over the cheese and then sprinkle the rest of the cheese over the last pasta layer. Place oven and bake for 15-20 minutes at 375 until the cheese is melted and bubbling.


  1. Great idea! You know we love Tex Mex.

  2. That looks delicious - I actually love that shape pasta because it holds the sauce so well. Hope you are keeping warm - this winter seems to never want to end!!