Mexican Bowtie Pasta Bake

Mexican Bowtie Pasta Bake
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.

Mexican Bowtie Pasta Bake slice
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!

Print Recipe

Mexican Bowtie Pasta Bake

Recipe from: Created by Noble Pig | Serves: Serves 8-10

Ingredients

  • 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
  • 1 pound 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

Directions

  • 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.
Mexican Bowtie Pasta Bake corner
Enjoy it, we sure did.

Two Years Ago: Lite Bean and Cheese Enchiladas
Three Years Ago: Bert's Southern Fried Chicken
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Post a Comment

18 Comments and 5 Replies

  1. Ashley 1

    This sounds fantastic! I love the Mexican flair and bowtie pasta is my favorite. Something about that shape that I love : )

  2. PaigeN 2

    Oh, I love you. Wait, I think I mean I love this dish. Well, in any case. LOVE!

  3. My kiddos LOVE bowtie pasta! This will be a huge hit in our house!!

  4. ooo I love casseroles like this. pinned so we can enjoy later

  5. NancyC 5

    I can see why you and your family love this dish–it sounds so good!

  6. sounds and looks delicious. i am a casserole fanatic! :)

  7. Lisa 7

    Definately going to make this! Do you think if I make the “saucy” part the night before and cookthe noodles the next day it would be OK? I’m thing this would be a great Bunco dinner but need to do most of the prep the night before.

    • Cathy 8

      Hmmm…I can’t say for sure it would be a good idea to make it the night before, as far as the saucy part. You run the risk of the sauce being soaked up by the meat and you might get it all back when heated up. I’ve seen this happen with other dishes. You could make the whole thing the night before and not bake it until the next day? But I would bring it to room temp before sticking in the oven. Garnishes are super important too.

  8. Wow. This is comfort food at it’s finest. Yes, the garnishes are absolutely perfect. Thank you for sharing this recipe, so I can make it, too.

  9. How much would you multiply by to feed 150 people? looks like a good easy recipe.

  10. Katie 14

    Yum! I love making pasta bakes!

  11. I love bowtie pasta in red sauce. We all do. I still have a lot of bowtie stocked here.

  12. Kim in MD 16

    YUM! We are a family of bowtie pasta lovers and Southwest flavors, so I know this will be a huge hit in my house. This looks so comforting and delicious!

  13. This looks so delicious and comforting! I seriously want to eat it right now!:)

  14. Missy 18

    HA– Well, I THOUGHT I had all of the ingredients, until I started into this! Have made a few adjustments, we’ll see how it turns out ;)

    I knew I didn’t have any ground beef, but had chicken tenderloins thawed out that I needed to use, so I substituted that on purpose. The rest, I’m wingin’ it. Thanks for the recipe!

  15. about the Mexican bow tie pasta..do you cook the pasta first or just mix it in with the chicken or beef ? thanks

  16. pat murphy 22

    Never heard of ‘pickled jalapenos’ before. Do I purchase them in a jar or a can or what? Also, would it be in the ‘Mexican food’ section of the grocery store or where? Also, can regular salt or sea salt be used instead of kosher salt and what is the difference with kosher salt as far as taste goes?

    • Cathy 23

      Pickled jalapenos are in cans and jars in the Hispanic section of the grocery store. Kosher salt and table salt have the same taste but are different densities. You would use a much smaller amount of table salt in your dish since the kosher crystals are much larger.

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