Mexican Pasta Vegetable Bake

Bring bold Mexican flavors to your dinner table with this irresistible Mexican Pasta Vegetable Bake! This vibrant dish combines tender penne pasta with a medley of sautéed vegetables, hearty black beans, sweet corn, and a zesty, spiced tomato base. Topped with a generous layer of gooey Mexican blend cheese, it’s baked to golden perfection, creating a comforting casserole that’s as satisfying as it is simple to make. Perfect for weeknight meals or potluck gatherings, it’s ready in just under an hour and packed with wholesome ingredients like zucchini, bell peppers, and fresh cilantro. This vegetarian-friendly recipe is loaded with flavor, easy to customize, and sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 250 grams penne pasta
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 1 medium zucchini, diced
• 1 can (400g) black beans, rinsed and drained
• 1 can (300g) sweet corn, drained
• 3 cloves garlic, minced
• 1 can (400g) canned diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams shredded Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish.

Step 2

Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, onion, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for another minute, stirring frequently.

Step 5

Stir in the black beans, corn, canned diced tomatoes (with their juices), and tomato paste. Mix well to combine.

Step 6

Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Stir to evenly coat the vegetables and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.

Step 7

Add the cooked pasta to the vegetable mixture and toss to combine everything evenly.

Step 8

Transfer the pasta and vegetable mixture into the prepared baking dish. Spread it out into an even layer.

Step 9

Sprinkle the shredded Mexican blend cheese evenly over the top.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with freshly chopped cilantro before serving. Enjoy!

Nutrition Facts

Serving size	2291 grams (2291.0g)

Amount per serving	% Daily Value*
Calories	2885

Total Fat 109.60g	141%
Saturated Fat 44.30g	222%
Polyunsaturated Fat 6.10g
Cholesterol 187mg	62%
Sodium 5077mg	221%
Total Carbohydrate 374.30g	136%
Dietary Fiber 62.70g	224%
Total Sugars 55.70g
Protein 120.20g	240%

Vitamin D 0IU	0%
Calcium 1844mg	142%
Iron 27mg	151%
Potassium 4991mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 16.2%

Carbs: 50.5%