Baking Mexican Pasta Tex-Mex Crowd-pleaser

Mexican Baked Pasta

Name: Mexican Baked Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 oz penne pasta (dry); 1 tsp kosher salt (for pasta water); 2 tbsp olive oil; 12 oz fresh Mexican chorizo (casings removed); 1 medium yellow onion, diced; 2 clove garlic, minced; 1 can black beans, canned (drained & rinsed); 1 cup frozen corn; 1.5 cup enchilada sauce (red); 2 cup shredded Mexican cheese blend

A Tex‑Mex twist on baked pasta featuring spicy chorizo, black beans, sweet corn and melty Mexican cheese. It’s a crowd-pleasing, oven‑baked casserole that combines pantry-friendly ingredients into big, bold flavor.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

fresh Mexican chorizo (casings removed)

Fresh Mexican chorizo is a raw, highly seasoned pork sausage (often sold loose with casings removed) common in Mexican and Tex‑Mex cooking; it’s different from cured Spanish chorizo. It’s typically bright, fatty, and pungent with chile, vinegar, garlic, and oregano flavors, and becomes crumbly when cooked. Find it at Hispanic grocery stores or the meat counter of major supermarkets; substitute with spicy Italian sausage or ground pork seasoned with smoked paprika, chili powder, garlic, and a splash of vinegar if unavailable.

Ingredient Spotlight

enchilada sauce (red)

Red enchilada sauce is a cooked chile‑and‑tomato based sauce used in Mexican cuisine to dress enchiladas and other dishes. It tastes savory, mildly smoky, and tangy with varying heat depending on the chile blend (often ancho or guajillo). You can buy it canned or in jars in the Latin aisle of supermarkets or at Mexican markets; a quick substitute is a blend of tomato sauce or salsa, chili powder (or rehydrated ancho/guajillo purée), garlic, and stock.

Ingredient Spotlight

shredded Mexican cheese blend

A shredded Mexican cheese blend is a prepackaged mix typically containing Monterey Jack, cheddar, and sometimes quesillo or queso quesadilla, designed to melt well for Mexican and Tex‑Mex dishes. The mix is mild, creamy, and melty with a touch of tang from the cheddar. It’s sold in the dairy section of most supermarkets and Mexican markets; substitute with a homemade mix of grated Monterey Jack and cheddar (or Oaxaca/Asadero where available) for similar melting and flavor.

Jake's note

"This dish shines for weeknight dinners, potlucks, and game-day gatherings — it’s easy to scale and holds well. Home cooks will love how simple pantry staples transform into a spicy, cheesy comfort meal."

Mexican Baked Pasta

This Mexican Baked Pasta is an everyday casserole that wears Tex‑Mex flavors like a medal: spicy, fatty fresh chorizo and savory enchilada sauce thread through al dente penne, black beans and sweet corn add body and contrast, and a blanket of melty Mexican cheese gives you those golden, addictive browned edges. The trick is balancing the intensity of the chorizo with bright finishing touches — a squeeze of lime, a scatter of cilantro or a few sliced green onions — so the dish never feels one‑note even at a hearty calorie count.

What makes this version sing is its economy of technique and ingredients: brown the chorizo well to render flavor into the pan, use a little reserved pasta water to coax the sauce into a silky coat, and finish briefly in a hot oven so the cheese melts without drying the pasta. It’s the sort of recipe that scales for a hungry weeknight family meal, travels well for potlucks, and tolerates substitutions — swap proteins, ease the heat, or add extra veg — without losing its comforting, crowd‑pleasing identity.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Cook the pasta

6:19 pm–6:28 pm→Brown the chorizo and soften aromatics

6:28 pm–6:37 pm→Build the Tex‑Mex sauce

6:37 pm–6:46 pm→Assemble and bake

6:46 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Cook the pasta

Bring a large pot of water to a rolling boil, add the salt, then the penne and cook until al dente according to package directions (usually 9–11 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside while you make the sauce.

For this step

12 ozpenne pasta (dry)
1 tspkosher salt (for pasta water)

Brown the chorizo and soften aromatics

Preheat a large skillet over medium-high heat and add the olive oil. Add the chorizo, breaking it up with a spoon, and cook until mostly browned, then stir in the diced onion and cook until translucent, about 4 minutes; add the minced garlic and cook one more minute until fragrant.

For this step

2 tbspolive oil
12 ozfresh Mexican chorizo (casings removed)
1 mediumyellow onion, diced
2 clovegarlic, minced

Build the Tex‑Mex sauce

Stir the drained black beans, frozen corn and enchilada sauce into the skillet and bring to a gentle simmer, scraping up any browned bits. If the mixture seems thick, add a few tablespoons of the reserved pasta water to loosen; simmer 3–4 minutes and taste for seasoning, adjusting salt and a pinch of black pepper as needed.

For this step

1 canblack beans, canned (drained & rinsed)
1 cupfrozen corn
1.5 cupenchilada sauce (red)

Assemble and bake

Preheat the oven to 400°F (200°C). Toss the drained penne with the chorizo‑bean mixture in the skillet (or a large bowl) until evenly coated, then transfer to a lightly oiled 9x13-inch baking dish. Sprinkle the shredded Mexican cheese blend evenly over the top and bake 12–15 minutes until the cheese is melted and bubbly with a few golden spots.

For this step

2 cupshredded Mexican cheese blend

Rest and serve

Let the casserole rest 5 minutes to set, then scoop into portions and serve hot. Optionally garnish with chopped cilantro, sliced green onions, or lime wedges for brightness and extra color.

Tips from the kitchen

Don't overcook the pasta

Cook penne just to al dente because it will continue to soften in the oven; firm pasta keeps the casserole from becoming mushy.

Render chorizo fully

Brown the chorizo until most fat has rendered and you get browned bits on the pan — those bits are flavor gold for the sauce.

Reserve pasta water

Keep about ½ cup of cooking water and add a few tablespoons if the sauce seems tight; the starchy water helps the enchilada sauce cling to the pasta.

Even cheese coverage

Spread cheese in an even layer and use a mix of melting cheeses for best texture; too-thick piles can insulate and keep the center cooler.

Finish in hot oven

Bake at 400°F just until bubbly and golden to melt cheese quickly without drying the pasta; a few minutes under the broiler will add color if needed.

Variations & substitutions

Vegetarian swap

Replace chorizo with crumbled tempeh or a saute of mushrooms and smoked paprika for a meaty texture, and add an extra splash of soy or liquid smoke for depth.

Milder protein option

Use ground turkey or chicken mixed with a tablespoon of smoked paprika and cumin to mimic the savory backbone of chorizo with less heat.

Chipotle‑smoky twist

Stir in one minced canned chipotle in adobo (or 1–2 tsp chipotle powder) to the sauce for a smoky heat profile that pairs beautifully with the sweet corn.

Gluten‑free version

Swap in your favorite gluten‑free penne and check that your enchilada sauce is gluten free; bake times and texture are essentially the same.

Storage & make-ahead

Cool the casserole to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Freeze in portioned freezer containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven until warmed through, or microwave individual portions with a sprinkle of water and a loose cover to prevent drying.

What to serve with it

Serve with bright, acidic accents like lime wedges, chopped cilantro and quick pickled red onions to cut the richness, and offer sliced avocado or a simple shredded cabbage slaw for crunch. For drinks, a crisp Mexican lager, a citrusy margarita, or a chilled agua fresca (hibiscus or pineapple) complements the spicy‑savory flavors nicely.

Frequently asked questions

Can I use cured chorizo or chorizo sausage links?

If using cured or link chorizo, remove casings and crumble before cooking; cured varieties are often saltier and drier, so brown gently and taste the sauce before adding extra salt.

What can I use if I don't have enchilada sauce?

Mix canned tomatoes or tomato sauce with chili powder, smoked paprika, a splash of vinegar, and a little sugar as a quick stand‑in, or use salsa blended smooth for a chunkier result.

Can I assemble this ahead and bake later?

Yes — assemble in the baking dish, cover, and refrigerate for up to 24 hours; add a few minutes to the bake time if coming straight from the fridge, and remove the cover for the last 5–8 minutes to brown the cheese.

How do I reduce the heat if the chorizo is too spicy?

Stir in an extra half cup of corn, a splash of cream or a spoonful of sour cream into the sauce to mellow heat, and serve with cooling toppings like avocado and crema.

Will this freeze well?

Yes, the casserole freezes well; for best texture freeze in single portions or in the whole dish, thaw overnight before reheating, and add a minute or two under the broiler to restore the top's freshness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cook the pasta

penne pasta (dry)12 oz
kosher salt (for pasta water)1 tsp

Step 2: Brown the chorizo and soften aromatics

olive oil2 tbsp
fresh Mexican chorizo (casings removed)12 oz
yellow onion, diced1 medium
garlic, minced2 clove

Step 3: Build the Tex‑Mex sauce

black beans, canned (drained & rinsed)1 can
frozen corn1 cup
enchilada sauce (red)1.5 cup

Step 4: Assemble and bake

shredded Mexican cheese blend2 cup

Nutrition Facts

Per serving: about 1¾ cups

Calories917

Total Fat48.8g

Saturated Fat20.9g

Trans Fat0.3g

Polyunsaturated Fat6.9g

Monounsaturated Fat11.3g

Total Carbohydrates76.1g

Dietary Fiber7.6g

Total Sugars5.6g

Protein43g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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