Save It The first time I made this pasta bake, my roommate walked in and asked why I was making burrito filling with noodles. She stood there watching me dump salsa into a pot of pasta, genuinely confused. That night we ate straight from the baking dish while watching a terrible movie, and between forkfuls she admitted the combo actually worked. Now it's the dinner I make when I want something comforting but slightly chaotic, the kind of meal that doesn't take itself too seriously.
I first brought this to a friend's potluck during a brutally cold February. Everyone huddled around the bubbling dish, steam rising as I scraped that first layer of melted cheese onto plates. My friend's dad, who usually just grunts at dinner, went back for thirds and asked for the recipe before he even finished his second serving. Something about the warmth of the spices and the way the cheese pulls makes people feel at home.
Ingredients
- 300 g penne or rigatoni pasta: The ridges and tube shape catch all the sauce and cheese, and honestly, regular pasta works better than fancy shapes here
- 2 cups cooked chicken breast: Use leftover rotisserie chicken if you're feeling smart, or cube up some breasts you poached ahead of time
- 1 can black beans: Rinse them really well or your sauce will turn an unappealing gray color, which I learned the unfortunate way
- 1 cup corn kernels: Frozen works perfectly fine, but fresh corn cut off the cob in summer makes this sing
- 1 small red bell pepper: Adds sweetness and color that cuts through all the rich cheese
- 1 small onion: Finely chopped so it practically disappears into the sauce
- 2 cups tomato salsa: Your favorite bottled salsa works, but medium heat gives you that gentle warmth without overwhelming anyone
- 1/2 cup sour cream: Stir this in off the heat so it doesn't separate and make your sauce look curdled
- 1 1/2 cups shredded cheddar cheese: Block cheese you shred yourself melts way better than the pre-shredded stuff with anti-caking agents
- 1/2 cup shredded Monterey Jack cheese: Adds that extra creaminess and mild flavor that rounds everything out
- 1 tsp ground cumin: This is the backbone of that Tex-Mex flavor profile
- 1 tsp chili powder: Not actually spicy, just gives depth and that beautiful reddish-brown color
- 1/2 tsp smoked paprika: The secret ingredient that makes people ask what's different about this version
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust based on how salty your salsa is
Instructions
- Preheat your oven:
- Crank it to 200°C (400°F) and give a 9x13 inch baking dish a quick rub of oil so nothing sticks
- Cook the pasta:
- Boil it in salted water until it's just barely al dente because it'll keep cooking in the oven, and nobody wants mushy pasta
- Soften the aromatics:
- Sauté your onion and red pepper in a skillet over medium heat for about 4 minutes until they're fragrant and starting to turn translucent
- Build the base:
- Toss in the chicken, black beans, corn, and all those spices, letting everything hang out together for 2 minutes so the flavors wake up
- Make the sauce:
- Pour in the salsa and sour cream, stirring gently until combined, then take it off the heat immediately
- Combine everything:
- Dump the cooked pasta into a big bowl, pour that cheesy chicken mixture over top, add most of the cheese, and stir until every piece of pasta is coated
- Get it in the dish:
- Transfer the whole mess to your prepared baking dish and scatter the remaining cheese across the top like you're tucking it in
- Bake until bubbly:
- Slide it into the oven for 20-25 minutes until the cheese is melted and starting to turn golden in spots
- The waiting game:
- Let it rest for 5 full minutes before serving, which I know is torture but helps everything set so you get actual scoops instead of a pile
Save It This became my go-to when my sister had her first baby and nobody in our family had slept properly in weeks. I dropped off a pan of this still warm from the oven, and she texted me hours later saying she and her husband had eaten half standing up in the kitchen. Some meals feed hunger, but this one feeds that bone-tired feeling that comes from life being life.
Making It Your Own
I've played around with this recipe enough to know that the formula matters more than exact measurements. Use whatever salsa you have in the fridge, swap chicken for leftover turkey, or make it vegetarian with extra beans and peppers. The magic is really in that contrast between the creamy, slightly tangy sauce and the blanket of melted cheese on top.
Serving Ideas
A crisp green salad with lime dressing cuts through all that richness beautifully, or just pile some extra avocado on top if you want to lean into the whole burrito theme. I've served this alongside roasted asparagus in spring and steamed broccoli in winter, and both work because the pasta bake does all the heavy lifting on flavor.
Make Ahead And Storage
You can assemble this entire thing up to a day ahead and keep it covered in the fridge, just add about 5 minutes to the baking time if it's cold going in. Leftovers keep surprisingly well in the fridge for 3-4 days, and I've frozen whole portions wrapped tightly for up to two months without any texture issues.
- Let it cool completely before wrapping for freezing to prevent ice crystals
- Reheat covered with foil at 180°C (350°F) until hot throughout
- Add a splash of water or extra salsa when reheating if it seems dry
Save It There's something deeply satisfying about a one-dish meal that makes people happy, the kind of cooking that feels like an invitation instead of a performance. This pasta bake isn't fancy, but it shows up when you need it.
Common Questions About Recipes
- → What type of pasta works best for this bake?
Penne or rigatoni hold the sauce well and maintain their texture nicely when baked.
- → Can I adjust the spice level?
Yes, use mild or spicy salsa and add jalapeños for extra heat as preferred.
- → How do I make this gluten-free?
Simply substitute with gluten-free pasta varieties to accommodate dietary needs.
- → Is it possible to use other proteins?
Cooked turkey or ground beef can replace chicken to vary the flavor.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.