Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted. It’s a flavorful, affordable dinner that will please the whole family.
I’m always looking for quick dinners and this one is a family favorite. It’s easy, fast and makes a big batch so we can count on leftovers for lunch the next day.
This pasta casserole is made with pantry staples and really stretches a pound of meat. Like this sausage baked ziti and baked spaghetti, pasta casseroles are budget and family friendly.
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Ingredients
- Oil – Use a neutral/flavorless oil with a high smoke point (we use canola oil)
- Meat – You can use ground beef or ground turkey in this recipe. For the ground beef use something lean but with some fat for flavor. We use ground round that’s 85/15. Ground sirloin will work well too. If you go with turkey, use lean but not turkey breast.
- Spices – The southwestern inspired spice blend contains chili powder, garlic powder, salt (we use kosher salt), cumin, black pepper and crushed red pepper flakes. The crushed red pepper adds a kick so leave it out if you don’t like spicy.
- Vegetables/beans – Diced tomatoes (we use fire roasted tomatoes), black beans and corn add flavor and color to the southwestern pasta bake.
- Liquid – Use beef broth if using ground beef, or chicken broth if you go with ground turkey.
- Cheese – We used Colby jack here, but have also used Monterey jack and cheddar jack in the past. Either will work. Shred the cheese yourself (if you can) instead of using pre-shredded, it melts better.
- Pasta – Rigatoni is used here, but just about any tube or twisty pasta will do.
You will also need:
- Large casserole dish
- Sheet pan – to set the casserole dish on while baking in case it bubbles over
Prep work
I love this southwest pasta because the prep work is practically non-existent. Like this turkey taco soup, we’re basically just gathering ingredients and opening cans.
- Combine the chili powder, garlic powder, 1 teaspoon salt, cumin, black pepper and crushed red pepper, if using, to a small bowl. Stir to combine.
- Shred the cheese and refrigerate until ready to use.
- Gather, open and measure out the remaining ingredients.
Recipe tips
- Go easy on the salt because we are using pre-packaged and canned ingredients. The broth, canned tomatoes, beans and corn all contain a good amount already. You can taste the meat sauce when it’s done and add more if needed.
- Shred your own cheese. The pre-shredded stuff contains additives and doesn’t melt as well.
- Don’t overcook the pasta. Cook it just to al-dente, maybe even a little shy. The pasta will keep cooking even after it’s drained. Plus, we’re adding it to the sauce that will still be hot so it may cook further.
- Place the casserole dish on a large baking sheet just in case it bubbles over.
Instructions
Heat the oil in a large pot over medium-high heat; add the ground beef, and the prepared seasoning mix. Cook the ground beef until browned and there is little or no liquid left in the pan.
Add the diced tomatoes, beef broth, black beans and corn to the skillet. Stir to combine.
Cook the sauce for 20-25 minutes to thicken and let the flavors come together.
While the sauce cooks: Preheat the oven to 350°F. and cook the pasta to package directions for al dente. Drain and reserve until the sauce is done.
Combine the pasta and ground meat sauce in the larger of the two pots. Stir well to combine.
Add half of the mixture to the casserole dish. Sprinkle with half the shredded cheese. Add the remaining pasta and top with the remaining cheese.
Bake the casserole for 10-15 minutes or until the cheese is melted and the sauce is bubbly. Serve the southwestern pasta with hot sauce, if desired.
Variations
This Southwestern Casserole is just as delicious made with ground turkey and chicken broth instead of ground beef. Substitute equal amounts of lean ground turkey (not turkey breast) for the beef and use chicken broth instead of beef broth. The remaining ingredients and instructions remain the same.
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Southwestern Pasta
Ingredients
- 1 tablespoon Oil Use a neutral/flavorless oil with a high smoke point (we use canola oil)
- 1 pound Ground Beef we used beef round
- ½ tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt plus 1-2 tablespoon 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 Beef Broth
- 1 (15 ounce) can Black Beans, drained and rinsed
- 1 (15 ounce) can Corn, drained and rinsed
- 16 ounce Rigatoni Pasta
- 8 ounces Colby Jack shredded (or Monterey Jack Cheese, Cheddar Jack, etc.)
- Hot Sauce for serving – optional
Instructions
- You will also need: Large casserole dish and a large baking sheet
Make the sauce
- In a small bowl combine the chili powder, garlic powder, 1 teaspoon salt, cumin, black pepper and crushed red pepper, if using. Stir to combine.
- Heat the oil in a large pot over medium-high heat; add the ground beef, and the prepared seasoning mix. Stir the ground beef well to combine with the spices.
- Arrange the beef in one layer and cook for 3 minutes.
- Stir well and arrange in one layer again. Cook for an additional 3-5 minutes until the meat is browned and there is little or no liquid left in the pan.
- Add the diced tomatoes, beef broth, black beans and corn to the skillet. Stir to combine.
- When the sauce comes to a full boil, lower the heat to medium-low, cover and cook for 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
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil. Add 1-2 tablespoons of salt to the water. Cook the pasta to package directions for al dente. Drain and reserve until the sauce is done.
Build the casserole
- When both the pasta and ground meat sauce combine them in the larger of the two pots. Stir well to combine.
- Add half of the mixture to the casserole dish.
- Sprinkle with half the shredded cheese.
- Add the remaining pasta and top with the remaining cheese.
- Bake the casserole for 10-15 minutes or until the cheese is melted and the sauce is bubbly.
- Serve the pasta with hot sauce, if desired.
Notes
- This recipe was previously made with ground turkey and chicken broth. To revert to the old recipe: substitute equal amounts of lean ground turkey (not turkey breast) for the beef and use chicken broth instead of beef broth. The remaining ingredients and instructions remain the same.
- Place the casserole dish on a large baking sheet just in case it bubbles over.
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..
No it’s not. Some of the liquid cooks out when making the meat sauce and a lot of it is soaked up by the noodles.
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!
Hi Deb. Thank you so much. Fresh corn is the best!! I am really glad you enjoyed it!
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!