I seem to have a pantry full of bowtie pasta. It seems to have accumulated and multiplied beyond a reasonable amount. It has been time to use it up and move on. My kids don't like bowtie pasta with red sauce, which is mostly how pasta is served around here. It's just not their favorite, hence the accumulation I suppose.
But the hubby and I do love a cheesy pasta bake. And it just so happens anything with a Mexican flair is a perfect match for us. We even thought this dish got better and better as the days passed and the flavors really melded. I love it when that happens! In that sense this Mexican Bowtie Pasta Bake is perfect for lunches and quick dinners over the week.
Garnish was key with this recipe. Fresh avocado, sour cream, cilantro and one of our favorite hot sauces really brought out the flavors.
We have "super love" for this dish!
Enjoy it, we sure did.
Mexican Bowtie Pasta Bake
- 1 Tablespoon olive oil
- 2 cups diced onion
- 1/2 cup finely diced pickled jalapenos
- 1 Tablespoon minced garlic
- 15 ounce can diced tomatoes, drained
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon ground oregano
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 pound ground beef (90/10)
- 2 cans (3 cups) evaporated milk
- 2 (11 ounce) cans mexicorn, drained
- 3/4 pound (12 oz) bowtie pasta, dry
- 2 cups shredded monterey jack cheese
- 2 cups shredded extra sharp cheddar cheese
- Garnish with cilantro, sour cream, avocado and hot sauce
- Preheat oven to 350 degrees F. Prepare 13 x 9 or 3 quart baking dish by spraying it with cooking spray. Cook pasta according to package directions.
- In a large nonstick skillet over medium heat, add olive oil and saute onions until soft; about 5-8 minutes. Add garlic and cook until fragrant; about 30 seconds. Add jalapenos, tomatoes, chili powder, cumin, oregano, salt and pepper. Make sure to incorporate all ingredients well.
- Add ground beef and saute until slightly browned with other ingredients. Add milk and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and stir in mexicorn.
- Add pasta to the meat mixture and mix well. Place half of the mixture in your baking dish and top with monterey jack cheese. Place the rest of the mixture on top of the monterey jack and top with cheddar cheese.
- Bake uncovered for 30 minutes. Serve with cilantro, avocado, sour cream and hot sauce.