Name: Southwestern Pasta
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
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)

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.

A close up image of the southwestern pasta in a white casserole dish.

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.

A close up image of a cut piece of the southwest pasta held up by a spatula.

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.

The prepped ingredients for the pasta arranged on a white table.

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.

Browned ground beef in a blue pot with white inside.

Add the diced tomatoes, beef broth, black beans and corn to the skillet. Stir to combine.

Black beans, diced tomatoes and corn in a large blue pot with a white inside.

Cook the sauce for 20-25 minutes to thicken and let the flavors come together.

An overhead image of the sauce that's been cooked, it's still in the blue pot with a blue and white striped kitchen towel on a white table.

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.

An overhead image of the pasta set on top of the sauce, it's still in the blue pot with a blue and white striped kitchen towel on a white table.

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.

The built casserole, in a white dish, before baking. There is a blue and white kitchen towel behind it.

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.

An image of the baked southwestern pasta in a white casserole dish with a blue and white kitchen towel.

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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