Delicious Loaded Taco Pasta Bake for Easy Weeknights

Some weeknight dinners are born from planning, and some are born from standing in front of the refrigerator at the end of a long day, hoping dinner will somehow explain itself. This Loaded Taco Pasta Bake belongs to that second kind of magic, where taco night meets cheesy pasta and suddenly the whole evening feels saved.

It is hearty, bold, saucy, cheesy, and easy enough for a Tuesday night when everyone is hungry and patience is running low. The flavors feel like tacos, but the comfort level is pure pasta bake.

This dish brings together sturdy pasta, seasoned ground beef, onion, garlic, corn, black beans, diced tomatoes with green chilies, taco seasoning, salsa, and plenty of shredded Mexican blend cheese. Everything gets folded together, topped with more cheese, and baked until hot, bubbly, and ready for all the fresh toppings.

What makes it so useful is how flexible it is. You can keep it mild for kids, make it spicy with jalapeños or hot salsa, swap the beef for chicken or turkey, or turn it meatless with extra beans and vegetables.

It also works beautifully for leftovers. The flavors settle together overnight, making it just as good for next-day lunches or a lazy reheated dinner.

If tacos are already a regular part of your week and pasta is your go-to comfort meal, this recipe puts both in one baking dish. It is easy, filling, customizable, and exactly the kind of dinner that earns a permanent spot in the rotation.

What Is Loaded Taco Pasta Bake?

Loaded Taco Pasta Bake is a casserole-style dinner that combines taco-inspired flavors with baked pasta. It uses cooked pasta, browned ground beef, vegetables, beans, tomatoes with green chilies, taco seasoning, salsa, and shredded cheese.

The mixture is layered into a 9×13-inch baking dish, covered with salsa and more cheese, then baked until the center is hot and the cheese is bubbly. After a short rest, it is finished with fresh cilantro or green onions and any taco toppings you love.

The pasta makes it hearty and comforting. The taco seasoning, tomatoes with green chilies, salsa, corn, and black beans give it bold flavor and texture.

It is the kind of dish that feels casual but satisfying. You can serve it straight from the baking dish and let everyone add their own toppings.

Why You’ll Love This Loaded Taco Pasta Bake

This recipe is a weeknight helper. It comes together in under an hour, and much of the time is hands-off while it bakes.

It has big flavor. Taco seasoning, salsa, diced tomatoes with green chilies, garlic, onion, beans, corn, and cheese make every bite hearty and savory.

It is easy to customize. Use beef, ground chicken, ground turkey, shredded rotisserie chicken, tofu, extra beans, bell peppers, zucchini, or hot salsa.

It is a crowd-pleaser. Kids, hungry teens, adults, and guests all get something familiar and comforting.

It makes great leftovers. The pasta, meat, beans, salsa, and cheese taste even better after the flavors settle.

It freezes well. You can freeze the full bake or individual portions for future easy meals.

Recipe Details

• Recipe name: Loaded Taco Pasta Bake
• Oven temperature: 375°F (190°C)
• Pasta cook time: About 8-9 minutes, or until al dente
• Beef, onion, and garlic cook time: About 5-6 minutes
• Baking dish: 9×13-inch baking dish
• Covered bake time: 20 minutes
• Uncovered bake time: 5-10 minutes
• Cooling time before serving: 5 minutes
• Main protein: Ground beef
• Pasta options: Penne, rotini, or shells
• Cheese: Shredded Mexican blend cheese
• Best served: Hot with fresh toppings
• Refrigerator storage: Up to 4 days in an airtight container
• Freezer storage: Up to 3 months
• Make-ahead option: Assemble up to 24 hours ahead without final cheese topping
• Cold bake adjustment: Add 5-10 extra minutes if baking from the refrigerator
• Frozen bake adjustment: Add 10-15 extra minutes if baking straight from frozen

Ingredients You’ll Need

Pasta and Meat

• 12 oz pasta
• 1 lb ground beef

Vegetables and Flavorings

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup corn kernels
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes with green chilies (14.5 oz)
• 1 packet taco seasoning
• Salt and pepper to taste

Cheese and Toppings

• 2 cups shredded Mexican blend cheese
• 1 cup salsa
• Fresh cilantro or green onions, chopped
• Optional toppings: sour cream, sliced jalapeños, diced avocado

A Closer Look at the Ingredients

Pasta gives this bake its hearty base. Penne, rotini, or shells work well because they are sturdy and can hold the sauce, meat, beans, and cheese.

Ground beef adds richness and makes the dish filling. An 80/20 blend gives flavor, while lean ground beef can also be used.

Onion adds savory sweetness as it cooks with the beef. White or yellow onion both work.

Garlic gives the bake deeper flavor. Three cloves add enough flavor to support the taco seasoning without overpowering the dish.

Corn kernels add sweetness and texture. Fresh, canned, or frozen corn can all be used.

Black beans make the pasta bake heartier. They also add texture and help stretch the meal.

Diced tomatoes with green chilies bring moisture and taco-style flavor. Mild or hot can be used depending on your spice preference.

Taco seasoning gives the dish its main flavor. You can use a packet or make your own blend with chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper.

Salt and pepper are used to adjust the final flavor. Taste the mixture before baking so you can season it properly.

Shredded Mexican blend cheese adds creaminess and a melty top. Cheddar, Monterey Jack, or a fiesta blend can all work.

Salsa adds moisture and flavor over the top of the pasta bake. Use mild, medium, hot, jarred, or homemade salsa based on your preference.

Fresh cilantro or green onions bring freshness after baking. They add color and help balance the rich, cheesy dish.

Optional toppings like sour cream, sliced jalapeños, and diced avocado let everyone finish their own serving. This makes the bake feel more like taco night.

The Flavor Behind This Pasta Bake

The strength of this recipe is that it combines two comfort foods without making either one complicated. Pasta gives the dish warmth and heartiness, while taco ingredients give it spice, color, and bold flavor.

The beef, onion, and garlic create the savory base. When taco seasoning is added, that base becomes rich and familiar.

Corn and black beans make the filling more interesting. They give each bite sweetness, softness, and a little chew.

Diced tomatoes with green chilies and salsa keep the bake from feeling dry. They bring enough moisture to coat the pasta and enough flavor to make the dish taste lively.

The cheese does two jobs. One cup gets mixed into the pasta so the filling becomes creamy, and the other cup melts on top into a bubbly golden layer.

Directions

Step 1: Gather the Ingredients and Tools

Start by gathering the pasta, ground beef, onion, garlic, corn, black beans, diced tomatoes with green chilies, taco seasoning, salt, pepper, shredded Mexican blend cheese, salsa, cilantro or green onions, and any optional toppings. You will also need a large pot, large skillet, colander, spoon, mixing bowl or the pasta pot, 9×13-inch baking dish, foil, and a knife.

This recipe moves smoothly when everything is ready before you begin. The pasta and beef can cook around the same time, which makes the meal efficient.

If you are using frozen corn, canned corn, or leftover toppings, have them ready before mixing. The bake comes together quickly once the pasta and beef are cooked.

Step 2: Preheat the Oven

Preheat the oven to 375°F (190°C). This gives the oven time to heat fully while you cook the pasta and beef mixture.

Starting with a hot oven helps the casserole heat evenly. It also helps the cheese melt properly.

Do not wait until the dish is assembled to preheat. Having the oven ready keeps the process moving.

Step 3: Boil the Pasta Water

Fill a large pot with water and bring it to a boil. Add salt to the boiling water.

Salted water gives the pasta more flavor from the inside. Since pasta is the base of the bake, this step matters.

Use a pot large enough for the pasta to move freely. Crowded pasta can cook unevenly.

Step 4: Cook the Pasta Until Al Dente

Add 12 oz pasta to the boiling salted water. Cook until al dente, usually about 8-9 minutes.

The pasta should still have a little firmness because it will soften more in the oven. This helps prevent mushy noodles.

Drain the pasta well, but do not rinse it. The starch on the pasta helps the sauce cling better.

Step 5: Start the Beef Mixture

While the pasta cooks, place a large skillet over medium heat. Add 1 lb ground beef.

Break up the beef with a spoon as it cooks. Smaller pieces mix better with the pasta later.

Cook the beef until it begins to brown. This forms the savory base of the bake.

Step 6: Add the Onion and Garlic

Add 1 small diced onion and 3 minced garlic cloves to the skillet with the beef. Stir everything together.

Cook until the beef is no longer pink and the onions are soft, about 5-6 minutes total. The garlic should smell fragrant.

Keep stirring so the garlic does not burn. Burned garlic can make the dish taste bitter.

Step 7: Drain Excess Fat

Drain any excess fat from the skillet. This keeps the pasta bake from becoming oily.

You can tilt the skillet and spoon the fat out, or carefully press the meat with a paper towel. Use whichever method feels easiest.

A little moisture is fine, but too much grease can affect the texture. This step helps keep the bake balanced.

Step 8: Return the Pasta to the Pot

Place the drained pasta back into the large pot. You can also use a large mixing bowl if that feels easier.

The pot gives you enough room to stir everything without spilling. This is especially helpful because the mixture will be chunky.

Make sure the pasta is well drained before mixing. Extra water can dilute the flavor.

Step 9: Add the Beef Mixture

Add the cooked beef, onion, and garlic mixture to the pasta. Stir gently to begin combining.

The beef should spread throughout the pasta. This helps every serving get meat and seasoning.

Do not worry about full seasoning yet. More ingredients are coming next.

Step 10: Add the Corn

Add 1 cup corn kernels to the pot. Fresh, canned, or frozen corn can be used.

Corn adds sweetness and color. It also gives the bake more texture.

Stir it through the pasta and beef. Try to distribute it evenly.

Step 11: Add the Black Beans

Add 1 can black beans, drained and rinsed. Stir them gently into the mixture.

Draining and rinsing helps keep the bake from becoming too thick or muddy. It also gives the beans a cleaner flavor.

Be gentle so the beans do not get smashed. They should stay mostly whole.

Step 12: Add the Diced Tomatoes with Green Chilies

Add 1 can diced tomatoes with green chilies. Stir them into the pasta mixture.

This ingredient brings moisture and taco-style flavor. Mild or hot can be used depending on what you like.

The tomatoes help coat the pasta. They also keep the bake from drying out.

Step 13: Add the Taco Seasoning

Sprinkle in 1 packet taco seasoning. Stir until everything is evenly coated.

The seasoning should reach the pasta, beef, beans, corn, and tomatoes. Take a little time to mix it well.

If you are using homemade seasoning, add the blend here. Chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper can create a similar style.

Step 14: Season with Salt and Pepper

Taste the mixture and add salt and pepper as needed. Taco seasoning packets vary, so tasting matters.

If the mixture needs more flavor, add a pinch more salt, chili powder, or even a squeeze of lime if desired. Adjust before baking because this is the easiest time to fix the flavor.

The mixture should taste bold but balanced. Remember that cheese and salsa will add more flavor.

Step 15: Add Half the Cheese

Add 1 cup shredded Mexican blend cheese to the pasta mixture. Stir until combined.

The cheese will begin melting slightly into the warm pasta and beef. This makes the filling creamier.

Save the other 1 cup of cheese for the top. The top layer gives the bake its bubbly finish.

Step 16: Transfer to the Baking Dish

Spoon the pasta mixture into a 9×13-inch baking dish. Spread it evenly from corner to corner.

An even layer helps the bake heat properly. It also makes serving easier.

Use a spatula or spoon to level the surface. Do not pack it down too firmly.

Step 17: Add the Salsa

Pour 1 cup salsa over the top of the pasta mixture. Spread it across the surface.

The salsa adds moisture and flavor while the pasta bakes. It also gives the top a saucy taco-style finish.

Use mild, medium, or hot salsa based on your preferred spice level. Your favorite jarred or homemade salsa works.

Step 18: Add the Remaining Cheese

Sprinkle the remaining 1 cup shredded Mexican blend cheese over the top. Cover the surface as evenly as possible.

The cheese will melt into a bubbly top layer. It is one of the best parts of the bake.

Add more only if you prefer an extra cheesy dish. The listed recipe uses 2 cups total.

Step 19: Cover with Foil

Cover the baking dish with foil. This helps the center heat through without burning the cheese.

Make sure the foil is secure but not pressed hard into the cheese. A little space helps prevent sticking.

The covered bake step keeps the pasta moist. It also gives the flavors time to come together.

Step 20: Bake Covered

Place the covered dish in the preheated oven. Bake for 20 minutes.

During this time, the pasta mixture heats through, the cheese starts melting, and the flavors settle together. The dish should begin smelling warm and savory.

Do not remove the foil too early. The covered time helps the inside get hot.

Step 21: Remove the Foil

After 20 minutes, carefully remove the foil. Watch for steam when lifting it.

The cheese should be melted, but it may not be golden yet. That is why the uncovered bake comes next.

Return the dish to the oven uncovered. This helps the top finish beautifully.

Step 22: Bake Uncovered

Bake uncovered for another 5-10 minutes. The cheese should become bubbly and slightly golden.

Watch closely near the end. You want melted, lightly golden cheese, not a dried-out top.

Once the cheese looks ready and the dish is hot throughout, remove it from the oven. The bake is nearly ready to serve.

Step 23: Let It Cool Briefly

Let the pasta bake cool for 5 minutes before serving. This short rest helps it settle.

The filling will be very hot right out of the oven. Resting makes it easier to scoop.

It also gives the cheese a moment to firm slightly. This helps each serving hold together better.

Step 24: Add Fresh Garnish

Sprinkle chopped fresh cilantro or green onions over the top. This adds color and freshness.

The fresh garnish balances the richness of the cheese and beef. It makes the finished dish look brighter.

Add the garnish after baking, not before. Fresh herbs and onions taste better that way.

Step 25: Add Optional Toppings

Serve with sour cream, sliced jalapeños, diced avocado, or any taco-style toppings you love. Let everyone customize their own serving.

Sour cream adds cool creaminess. Jalapeños add heat, and avocado adds richness.

This is where the pasta bake becomes extra fun. It turns a casserole into a taco-inspired dinner everyone can make their own.

Step 26: Serve Hot

Serve the Loaded Taco Pasta Bake hot from the dish. Use a large spoon to scoop generous portions.

A simple side salad or roasted vegetables can help balance the cheesy richness. Crushed tortilla chips can add crunch if desired.

This is a hearty meal, so it can also stand alone. The pasta, beef, beans, corn, salsa, and cheese make it filling.

Helpful Tips for the Best Loaded Taco Pasta Bake

Cook the pasta just shy of al dente. It will soften more in the oven.

Drain the beef well. Too much grease can make the bake oily.

Taste the mixture before baking. Taco seasoning packets vary, so adjust salt, spice, or flavor before the dish goes into the oven.

Use sturdy pasta shapes like penne, rotini, or shells. They hold up better in a casserole.

Cover the dish for the first part of baking. This keeps the center moist and helps everything heat evenly.

Let the bake rest for 5 minutes before serving. It will scoop more cleanly.

Common Mistakes

Overcooking the Pasta

Pasta continues softening in the oven. If it is fully soft before baking, it may become mushy.

Cook it just to al dente. If you accidentally overcook it, reduce the baking time by about 5 minutes.

Not Draining the Beef

Extra grease can make the casserole feel heavy and oily. Drain the beef after browning.

This keeps the dish hearty without becoming greasy. It also helps the sauce and cheese blend better.

Forgetting to Taste Before Baking

Once the dish is baked, adjusting seasoning is harder. Taste the pasta mixture before it goes into the baking dish.

Add salt, pepper, extra chili powder, or a squeeze of lime if needed. Small adjustments make a big difference.

Burning the Cheese

The foil prevents the cheese from browning too quickly. If you skip covering the dish, the top may brown before the center is hot.

Bake covered first, then uncover for the final 5-10 minutes. This gives you melted cheese and a hot center.

Serving Immediately from the Oven

The bake needs about 5 minutes to cool slightly. This helps the filling settle.

It also keeps the first scoop from falling apart too much. The dish will still be hot and delicious.

Variations

Swap the ground beef for ground turkey or ground chicken. Brown it just like the beef.

Use leftover shredded chicken or rotisserie chicken. Skip the browning step and stir it directly into the mixture.

For a vegetarian version, double the black beans or add pinto beans. You can also add sautéed bell peppers, zucchini, or mushrooms.

Use crumbled tofu for a lighter meatless protein option. Season it well so it fits the taco flavor.

Make it mild with mild salsa and mild taco seasoning. This is a good option for kids.

Make it spicy with diced jalapeños, cayenne, or hot salsa. Use the heat level your family enjoys.

Try whole wheat, gluten-free, or lentil pasta. These options change the texture but still work with the bake.

Use cauliflower rice for a low-carb-style variation. Reduce baking time by 5-10 minutes.

Use cheddar, pepper Jack, or cotija instead of Mexican blend cheese. Each one brings a different flavor.

Use melty vegan cheese for a dairy-free option. Choose one that melts well.

Lighten it up with lean meat, less cheese, or extra vegetables. Make it richer with extra cheese or guacamole.

Serving Suggestions

Serve Loaded Taco Pasta Bake hot with fresh cilantro or green onions. The garnish adds color and freshness.

Add sour cream on top for a cool, creamy contrast. It works beautifully with the taco seasoning.

Diced avocado adds richness and makes the dish feel more like taco night. Sliced jalapeños add heat.

Crushed tortilla chips can add crunch. Sprinkle them on right before serving so they stay crisp.

A simple side salad helps balance the cheesy pasta. Roasted vegetables also pair well.

This dish is hearty enough to serve alone. It has pasta, meat, beans, corn, tomatoes, salsa, and cheese all in one pan.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the bake cool before sealing.

Individual portions are easy to reheat for lunches. This makes the recipe useful for meal prep.

To reheat in the microwave, cover the portion and add a splash of water to keep it moist. Heat until warmed through.

To reheat the full dish, warm it in the oven at 350°F until bubbly, about 15-20 minutes. Cover if needed to prevent drying.

Add fresh toppings after reheating. Sour cream, avocado, cilantro, and chips are best added fresh.

Freezing Instructions

This pasta bake freezes well for up to 3 months. Let it cool completely before freezing.

Wrap the dish tightly or transfer portions to freezer-safe containers. Individual portions are especially convenient.

Thaw overnight in the refrigerator before reheating. This gives the best texture.

You can also bake straight from frozen if needed. Add 10-15 extra minutes to the reheating time.

For best results, freeze without fresh toppings. Add cilantro, green onions, avocado, sour cream, or chips after reheating.

Make-Ahead Notes

You can assemble the pasta bake ahead of time. Prepare the full mixture and place it in the baking dish, but leave off the final cheese topping.

Cover and refrigerate for up to 24 hours. When ready to bake, add the cheese and bake as directed.

Because the dish will be cold from the refrigerator, add 5-10 extra minutes to the bake time. Make sure the center is hot and the cheese is bubbly.

This make-ahead option is helpful for meal prep or entertaining. It lets you do the work before the busy moment.

Fresh toppings should still be added after baking. This keeps them bright and flavorful.

Frequently Asked Questions

Can I Use Chicken Instead of Beef?

Yes, ground chicken or ground turkey works well. Brown it the same way you would brown the beef.

You can also use leftover shredded chicken or rotisserie chicken. Stir it in with the other ingredients and skip the browning step.

How Long Does Loaded Taco Pasta Bake Last in the Fridge?

It lasts about 4 days in an airtight container. Store it after it has cooled.

To reheat, add a splash of water or broth before microwaving to keep it moist. You can also reheat it in the oven at 350°F until bubbly.

Can I Make It Ahead?

Yes, assemble the dish without the final cheese topping and refrigerate for up to 24 hours. Add the cheese right before baking.

Bake as directed, adding 5-10 extra minutes because the dish is cold. This is great for meal prep or stress-free entertaining.

Can I Freeze It?

Yes, this bake freezes well for up to 3 months. Cool it completely first.

Wrap tightly or freeze in portions. Thaw overnight in the refrigerator or bake from frozen with extra time.

What Pasta Works Best?

Penne, rotini, or shells work best. They are sturdy and hold the sauce well.

Avoid pasta shapes that are too delicate. They may soften too much during baking.

Can I Make It Vegetarian?

Yes, skip the beef and double the black beans. You can also add pinto beans, sautéed bell peppers, zucchini, mushrooms, or crumbled tofu.

Season the mixture well. Taco seasoning helps keep the flavor bold.

How Can I Make It Spicier?

Use hot salsa, hot diced tomatoes with green chilies, diced jalapeños, or a dash of cayenne. Add spice based on your tolerance.

You can also serve jalapeños on the side. That lets everyone choose their own heat level.

How Can I Lighten It Up?

Use lean ground meat, less cheese, or extra vegetables. Whole wheat pasta, gluten-free pasta, lentil pasta, or cauliflower rice can also be used.

If using cauliflower rice, reduce the baking time by 5-10 minutes. The texture will be different from pasta.

Final Thoughts

Loaded Taco Pasta Bake is the kind of dinner that solves a busy night without tasting like a shortcut. It combines pasta, ground beef, onion, garlic, corn, black beans, diced tomatoes with green chilies, taco seasoning, salsa, and cheese into one hearty baking dish.

It is bold, cheesy, comforting, and flexible enough to fit the way your family likes to eat. You can keep it mild, make it spicy, add toppings, swap proteins, or turn it vegetarian.

The recipe is also practical. It stores for 4 days, freezes for up to 3 months, and can be assembled ahead for an easier dinner later.

Serve it hot with cilantro, green onions, sour cream, avocado, jalapeños, or crushed tortilla chips. It is taco night and pasta night in one dish, and that is exactly why it works so well.

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Loaded Taco Pasta Bake

This Loaded Taco Pasta Bake is a hearty Mexican-inspired dinner made with pasta, seasoned ground beef, black beans, corn, diced tomatoes with green chilies, salsa, and plenty of melted Mexican blend cheese. It brings together the comfort of a cheesy pasta casserole with the bold flavor of taco night. The pasta holds the saucy beef and vegetable mixture beautifully, while the cheese bakes into a warm, bubbly topping. Fresh cilantro, green onions, sour cream, jalapeños, or avocado can be added at the end for extra flavor and color.

Recipe Details

• Course: Dinner
• Cuisine: Mexican
• Servings: 6 people

Ingredients

Cheese and Toppings

• optional toppings sour cream, sliced jalapeños, diced avocado
• fresh cilantro or green onions chopped for garnish
• 1 cup salsa mild, medium, or hot depending on preference
• 2 cups shredded Mexican blend cheese cheddar, Monterey Jack, queso quesadilla blend

Vegetables and Flavorings

• 1 can black beans 15 oz, drained and rinsed
• 1 small onion diced
• salt and pepper to taste
• 1 cup corn kernels fresh, canned, or frozen
• 1 packet taco seasoning or homemade blend (chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper)
• 3 cloves garlic minced
• 1 can diced tomatoes with green chilies 14.5 oz, like Rotel

Pasta and Meat

• 1 lb ground beef
• 12 oz pasta (penne, rotini, or shells) about 3 cups

Instructions

Step 1: Prepare the Pasta

Cook the pasta according to the package instructions until al dente.

Drain well and set it aside while you prepare the taco filling.

Step 2: Cook the Ground Beef

In a large skillet or pot, cook the ground beef over medium heat until browned.

Break it apart as it cooks so the beef stays evenly crumbled.

Step 3: Add the Aromatics

Stir in the diced onion and minced garlic.

Cook until the onion softens and the garlic becomes fragrant.

Step 4: Build the Taco Mixture

Add the corn kernels, black beans, diced tomatoes with green chilies, and taco seasoning.

Season with salt and pepper to taste.

Stir well so the beef, beans, vegetables, and seasoning are evenly combined.

Step 5: Combine with Pasta

Add the cooked pasta to the taco beef mixture.

Mix until the pasta is fully coated and the ingredients are evenly distributed.

Step 6: Assemble the Pasta Bake

Transfer the pasta mixture to a baking dish.

Spoon the salsa over the top, then sprinkle with the shredded Mexican blend cheese.

Step 7: Bake Until Melted

Bake until the casserole is hot and the cheese is melted and bubbly.

Let it rest for a few minutes before serving.

Step 8: Garnish and Serve

Top with fresh cilantro or green onions.

Add optional toppings such as sour cream, sliced jalapeños, or diced avocado if desired.

Notes

Use mild, medium, or hot salsa depending on your preferred spice level. You can also adjust the seasoning with extra chili powder, cumin, or paprika if you want a bolder taco flavor.

Serving Suggestions

This loaded taco pasta bake pairs well with:

• Tortilla chips
• Guacamole
• Mexican rice
• Black bean salad
• Corn salad
• Lime wedges
• Shredded lettuce
• Pico de gallo

Storage

How to Store

Store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat in the oven or microwave until warmed through. Add a small spoonful of salsa before reheating if the pasta seems dry after chilling.