Healthy & Hearty Vegetarian Taco Pasta Bake: Easy Weeknight Dinner Idea!

Healthy & Hearty Vegetarian Taco Pasta Bake: Easy Weeknight Dinner Idea! 🌱🌮🍝

1. Introduction

If you’re searching for a quick, delicious, and nutritious meal, look no further than our Vegetarian Taco Pasta Bake. This healthy pasta bake combines the satisfying flavors of tacos with the comfort of baked pasta, making it an ideal hearty vegetarian meal for busy weeknights. Perfect for both vegetarians and anyone looking to enjoy a flavorful, meat-free dinner, this dish is easy to prepare and loved by all ages.

2. Ingredients for the Vegetarian Taco Pasta Bake

  • 12 oz penne or ziti pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup chopped bell peppers (any color)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

3. Step-by-Step Instructions for Making the Vegetarian Taco Pasta Bake

Prepare the Pasta

Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil. Add diced onion and bell peppers, sautéing until tender. Add minced garlic and cook for another minute.

Add the Filling

Stir in the diced tomatoes with green chilies, black beans, corn, and taco seasoning. Season with salt and pepper. Let the mixture simmer for 5 minutes to develop flavor.

Combine in a Baking Dish

Add the cooked pasta to the skillet and toss everything together. Transfer the mixture into a greased baking dish.

Layer with Cheeses

Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the pasta mixture.

Bake to Perfection

Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and cheese is golden brown.

4. Storage Tips for Leftover Vegetarian Taco Pasta Bake

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in the oven until heated through. For longer storage, freeze portions for up to 2 months.

5. Serving Suggestions for a Complete Meal

This hearty vegetarian meal pairs beautifully with a fresh side salad, such as a Peach Caprese Salad, or crunchy chips. Garnish with chopped cilantro or parsley for a vibrant touch. To further elevate your dining experience, try pairing with a refreshing beverage made using the Ninja SLUSHi Pro RapidChill Drink Maker.

6. Frequently Asked Questions about the Vegetarian Taco Pasta Bake

Can I make this dish vegan?

Absolutely! Substitute dairy cheese with vegan cheese options and ensure your taco seasoning is free of animal products.

What are good substitutions for the beans and corn?

You can replace black beans with pinto beans or chickpeas, and corn with peas or chopped zucchini for variety.

How long does it take to prepare?

The entire process, from preparation to baking, takes approximately 40 minutes, making it an ideal easy weeknight dinner idea.

7. Kitchen tools that you might need for this recipe

8. Conclusion

The Vegetarian Taco Pasta Bake is a healthy pasta bake that combines the best of Mexican flavors with comforting baked pasta. Its simple preparation, hearty ingredients, and vibrant taste make it a must-try for anyone seeking a nutritious, meat-free dinner. Whether you’re cooking for family or hosting friends, this dish promises satisfaction in every bite. For more quick and wholesome dinner ideas, explore our other recipes on our dinner recipes section.

9. Final Thoughts

Enjoy this easy Hearty Vegetarian Meal anytime you crave bold flavors and wholesome ingredients. With minimal effort and maximum flavor, it’s your new go-to for busy weeknights. Don’t forget to stock up on essential kitchen tools to make your cooking experience even smoother!

Print
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A close-up of a baked vegetarian taco pasta dish in a ceramic casserole, topped with melted cheese, fresh chopped cilantro, and sliced jalapenos, with a spoon scooping out a serving showing the pasta and colorful vegetable fillings.

Healthy & Hearty Vegetarian Taco Pasta Bake: Easy Weeknight Dinner Idea!

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Discover the delicious and nutritious Vegetarian Taco Pasta Bake, a perfect easy weeknight dinner that combines the bold flavors of tacos with comforting baked pasta. This healthy, meat-free meal is packed with beans, corn, and flavorful cheeses, ideal for vegetarians and anyone seeking a quick, hearty, and satisfying dish.

  • Total Time: 40 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 12 oz penne or ziti pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup chopped bell peppers (any color)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions

  1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil. Add diced onion and bell peppers, sautéing until tender. Add minced garlic and cook for another minute.
  3. Stir in the diced tomatoes with green chilies, black beans, corn, and taco seasoning. Season with salt and pepper. Let the mixture simmer for 5 minutes to develop flavor.
  4. Add the cooked pasta to the skillet and toss everything together. Transfer the mixture into a greased baking dish.
  5. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the pasta mixture.
  6. Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and cheese is golden brown.

Notes

  • Tip: For extra flavor, garnish with fresh cilantro or parsley before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: Mexican-American, Vegetarian
  • Diet: Vegetarian, Nut-Free, Kid-Friendly

Nutrition

  • Serving Size: 1 bowl
  • Calories: 430 kcal Kcal
  • Sugar: 8 g
  • Sodium: 720 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 11 g
  • Protein: 20 g
  • Cholesterol: 45 mg

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