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A close-up of a baked pasta dish in a white ceramic casserole dish, topped with melted cheese, fresh chopped cilantro, and sliced jalapenos. The pasta is visibly coated in a vibrant tomato sauce with colorful diced vegetables and crumbled vegetarian meat substitute. The dish is garnished with lime wedges on the side, and the golden-brown crust indicates a perfectly baked bake with bubbling edges.

Healthy & Hearty Vegetarian Taco Pasta Bake

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Discover the delicious and nutritious Healthy & Hearty Vegetarian Taco Pasta Bake, a perfect blend of bold taco flavors and comforting baked pasta, ideal for busy weeknights and vegetarian diets. This easy-to-make dish is packed with wholesome ingredients, flavorful seasonings, and customizable toppings, making it a satisfying meal for everyone.

  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 12 oz (340 g) of your favorite pasta (penne, rigatoni, or rotini)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes (14 oz)
  • 2 tablespoons taco seasoning (or homemade taco spice blend)
  • 1 cup shredded cheddar cheese or vegan cheese
  • 1/2 cup sour cream or plant-based alternative
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced jalapeños, sliced olives, avocado slices

Instructions

  1. Cook the pasta in salted boiling water until al dente, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent (3-4 minutes).
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add diced bell peppers and cook until softened (about 5 minutes).
  5. Mix in corn and black beans, then sprinkle with taco seasoning, stirring to coat evenly.
  6. Pour in diced tomatoes with juice and simmer for 10 minutes to meld flavors.
  7. Combine cooked pasta with the vegetable and bean mixture.
  8. Transfer mixture into a greased baking dish. Top with shredded cheese.
  9. Optional: dollop or mix sour cream into the pasta for creaminess before baking.
  10. Preheat oven to 375°F (190°C). Bake uncovered for 15-20 minutes until cheese melts and bubbly.
  11. Garnish with chopped cilantro and optional toppings like jalapeños, olives, or avocado slices before serving.

Notes

  • To make this dish vegan, substitute cheese with plant-based cheese and use vegan sour cream.
  • Use hearty pasta like penne, rigatoni, or fusilli to hold the flavors better.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven.
  • For longer storage, freeze individual portions for quick meals later.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican-Inspired Vegetarian
  • Diet: Vegetarian, Can be Vegan

Nutrition

  • Serving Size: 1 bowl (about 1/6 of recipe)
  • Calories: 420 kcal Kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 10 g
  • Protein: 18 g
  • Cholesterol: 30 mg

Find it online: https://www.serenarecipes.com/healthy-hearty-vegetarian-taco-pasta-bake/

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