Southwestern Pasta

Southwestern Pasta

If you’re looking for a quick, satisfying meal that will feed a crowd, try this southwestern pasta. In this recipe, rigatoni pasta is combined with ground turkey seasoned with southwestern-inspired spices and simmered with tomatoes, black beans and corn. Then it’s all topped with cheese and baked until perfectly melted. Super flavorful, filling and delicious!​

Southwestern Pasta in a brown bowl topped with melted cheese, black beans and corn

 

If you need more family-friendly recipes that will feed a crowd, try this turkey-roni, which is a modern take on a childhood favorite, these shredded chicken enchiladas, or this Italian sausage baked ziti. Enjoy!

 

Ingredients

  • 1 tablespoon Oil, use a flavorless oil with a high smoke point (we use canola oil)
  • 1 pound Ground Turkey (use lean ground turkey, but not turkey breast)
  • ½ tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt, plus 1 tbsp. for the pasta water
  • 1 teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Crushed Red Pepper Flakes, or to taste, optional
  • 1 (28 ounce) can Diced Tomatoes
  • 1½ cup Chicken Broth
  • 1 (15 ounce) can Black Beans, drained and rinsed
  • 1 (15 ounce) can Corn, drained and rinsed
  • 16 ounce Rigatoni Pasta
  • 1½ cups Monterey Jack Cheese, shredded
  • Hot Sauce, for serving – optional

You will also need

  • Large casserole dish (at least 10×13)

 

Cook the sauce and make the pasta

In a small bowl combine the chili powder, garlic powder, 1 tsp. salt, cumin, black pepper and crushed red pepper (if using). Stir well to combine.

 

Heat the oil in a large, deep skillet over medium-high heat; add the ground turkey and the prepared spice mix. Stir well to combine, while breaking up any large pieces. Cook the turkey for approximately 5 minutes or until browned. Stir occasionally with a wooden spoon or spatula and break up any remaining large pieces.

 

Add the diced tomatoes, chicken broth, black beans and corn to the skillet. Stir to combine all the ingredients well. When the sauce comes to a full boil, lower the heat to medium-low, cover and simmer for at about 20-25 minutes, stirring occasionally. If the liquid is boiling vigorously, lower the heat just a little; keep the sauce at a simmer.

 

While the sauce cooks, start the pasta and preheat the oven to 350°F.

 

Bring a large pot of water to a boil. Cook the rigatoni pasta according to package directions for al dente. Remember to salt the pasta water, 1-2 tablespoons of salt should do it. When the rigatoni is cooked, drain it well and reserve until the sauce is done.

 

When both the pasta and southwestern sauce are done combine them and stir well.

 

Build the casserole

  • Add half of the pasta to the casserole dish, sprinkle with half of the shredded cheese. Add the remaining pasta and top with the remaining cheese.
  • Place the casserole dish on a large baking sheet just in case it bubbles over. Bake the pasta for 10 minutes or so, until the cheese is melted.
  • Serve the southwestern pasta with hot sauce, if desired and enjoy!

 

You may also like these easy pasta recipes:

 

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Southwestern Pasta in a brown bowl topped with melted cheese, black beans and corn
Print Recipe
4.43 from 7 votes

Southwestern Pasta

If you’re looking for a quick, satisfying meal that will feed a crowd, try this southwestern pasta. Rigatoni pasta is combined with ground turkey that’s been seasoned with southwestern-inspired spices and simmered with tomatoes, black beans and corn.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican & Southwestern
Keyword: easy pasta dinners, taco pasta bake
Servings: 8
Calories: 501kcal
Author: Elizabeth

Ingredients

  • 1 tablespoon Oil use a flavorless oil with a high smoke point (we use canola oil)
  • 1 pound Ground Turkey use lean ground turkey, but not turkey breast
  • ½ tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt plus 1or 2 tablespoons for the pasta water (we use kosher salt)
  • 1 teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Crushed Red Pepper Flakes optional
  • 28 ounce can Diced Tomatoes
  • cup Chicken Broth
  • 15 ounce can Black Beans drained and rinsed
  • 15 ounce can Corn drained and rinsed
  • 16 ounce Rigatoni Pasta
  • cups Monterey Jack Cheese shredded
  • Hot Sauce for serving - optional

Instructions

  • In a small bowl combine the chili powder, garlic powder, 1 teaspoon salt, cumin, black pepper and crushed red pepper, if using. Stir well to combine.
  • Heat the oil in a large, deep skillet over medium-high heat; add the ground turkey, and the prepared seasoning mix. Stir the turkey and spices well to combine.
  • Cook the turkey 5 minutes or until browned. Stir with a wooden spoon or spatula and break up any large pieces as you go.
  • Add the diced tomatoes, chicken broth, black beans and corn to the skillet. Stir to combine. Bring the sauce to a full boil, lower the heat to medium-low, cover and simmer for at about 20-25 minutes, stirring occasionally.
  • While the sauce cooks, start the pasta and preheat the oven to 350°F.
  • Bring a large pot of water to a boil (remember to salt the pasta water). Cook the rigatoni pasta according to package directions for al dente and drain well.
  • When both the pasta and the sauce are done, combine them and stir well to mix. Add half of the pasta to a large casserole dish, sprinkle with half the cheese. Add the remaining pasta and top with the remaining cheese.
  • Bake the southwestern pasta for approximately 10 minutes, or until the cheese is melted.

Nutrition

Calories: 501kcal | Carbohydrates: 63g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 1051mg | Potassium: 730mg | Fiber: 7g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 238mg | Iron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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6 thoughts on “Southwestern Pasta”

  • 3 stars
    Was this suppose to come out really runny?? With the chicken broth and the canned tomatoes it was tooo much liquid and didn’t even stick or coat the noodles..

  • 5 stars
    Great recipe-went over very well with everyone in the house! Super easy to throw together too! I didn’t have any black beans on hand, so used white beans, used fresh corn off the cob and also used a gluten free pasta. Great flavors and texture!

  • Hello, I wanted to know if either the can of whole tomatoes could be pureed, if that would ruin anything in the recipe, or if it can be substituted for anything? My household doesn’t like tomato chunks so that wouldn’t fly haha but everything else sounds so good!! Thanks 🙂

    • Hi! I think pureeing the tomatoes will work. They make up part of the sauce so getting rid of the chunks should be OK. I hesitate to recommend a substitution since I don’t know how a prepared sauce would combine with the spices in the recipe. Good luck and let me know if you give a try!

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