If you love baked pasta and crave bold Mexican flavors, this Mexican Mostaccioli is your dream dish. It’s cheesy, spicy, and full of seasoned meat, beans, and pasta all baked into one delicious casserole—perfect for family dinners or potlucks.
Mexican Mostaccioli :
Tired of the same old pasta? Try something new with Mexican Mostaccioli—a creative twist that blends Italian comfort food with the zesty, hearty flavors of Mexican cuisine. It’s easy to make and even easier to love.
History of the Recipe :
Mostaccioli, a classic tubular pasta from Italy, is traditionally served with tomato sauce and cheese. In modern kitchens, it has taken on many forms, including baked casseroles. The recipe was born from the fusion of Italian-American pasta dishes and Mexican flavors, like taco-seasoned beef, beans, and spicy sauces. It became especially popular in the U.S. as home cooks looked to add variety and spice to traditional comfort food.
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Mexican Mostaccioli
Ingredients
- 12 oz mostaccioli pasta (or penne)
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1 cup salsa (mild or hot, your choice)
- 1 cup tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream (optional, for topping)
- Chopped cilantro (for garnish)
Instructions
- Cook the pasta:Boil mostaccioli according to package directions until al dente. Drain and set aside.
- Brown the meat:In a large skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat.
- Add flavor:Stir in taco seasoning, salsa, tomato sauce, and black beans. Let simmer for 5 minutes.
- Mix together:Combine the meat mixture with the cooked pasta and 1 cup of shredded cheese. Stir well.
- Assemble the casserole:Pour mixture into a greased 9x13-inch baking dish. Top with remaining cheeses.
- Bake:Bake at 375°F (190°C) for 20–25 minutes, or until cheese is bubbly and golden.
- Garnish and serve:Let cool slightly, then top with sour cream and chopped cilantro if desired.
Notes
- You can substitute rotini or penne if you don’t have mostaccioli.
- Use hot salsa or add jalapeños for extra heat.
- Make ahead and refrigerate before baking—great for meal prep!
Tips for Mexican Mostaccioli :
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Add corn or diced bell peppers for extra texture.
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For a vegetarian version, skip the meat and use extra beans or plant-based crumbles.
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Leftovers keep well in the fridge for up to 3 days and freeze beautifully.
FAQs for Mexican Mostaccioli :
Q: Can I use a different pasta?
A: Yes! Penne, ziti, or rotini work just as well.
Q: Is it spicy?
A: The spice level depends on your salsa and taco seasoning—adjust to taste.
Q: Can I freeze this dish?
A: Absolutely. Freeze after assembling (before baking) or after baking and cooling. Reheat when ready to serve.
Q: What can I serve with Mexican Mostaccioli?
A: It pairs well with a green salad, tortilla chips, or Mexican street corn.
Conclusion :
Mexican Mostaccioli is comfort food with a spicy twist! With minimal effort and maximum flavor, it’s a crowd-pleaser that brings together the best of Italian and Mexican kitchens. Perfect for busy weeknights, casual entertaining, or anytime you crave something hearty and satisfying.