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Easy Tex-Mex Pasta Bake – Lightened Up

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Hungry for an easy, weeknight-friendly Tex Mex dish? Look no further than this amazing and easy Tex-Mex Pasta Bake!

It’s made with simple, good-for-you ingredients, and this version is lightened up. Perfect for satisfying your craving for Mexican food. Give this casserole a try tonight!

Tex-Mex Pasta Bake

Easy Tex-Mex Pasta Bake – Lightened Up

We love anything Tex-Mex around here.  This little casserole is a lightened-up version of the popular Tex-Mex style lasagna.  (and I love that is so easy to put together!)

It’s a great recipe to use up leftover ground beef or turkey and I have even used chicken.  

If you don’t have enough leftover meat, you can always add more beans.

This Tex-Mex Pasta Bake is very tasty with generous-sized servings.  

If you make the recipe as listed below, if you get 6 servings the calories are around 381 per serving.  You could easily get 7 or 8 servings, which would bring your total down to 326 or 286.

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tex-mex pasta bake

Easy Tex-Mex Pasta Bake – Lightened Up

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  • Author: Jamie Sanders
  • Prep Time: 15 min
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: main dish
  • Method: oven


This Tex-Mex Pasta Bake is made with simple, good-for-you ingredients. Perfect for satisfying your craving for Mexican food.


Units Scale
  • 8 oz uncooked rigatoni, ziti or penne pasta
  • 1/2 lb of ground turkey or beef (even leftover chicken or beef fajitas works)
  • 1/2 cup chopped onion
  • 1 package of taco seasoning
  • 1 3/4 cups frozen corn
  • 1 cup of black beans
  • 2/3 cup of chunky salsa
  • 1 16 oz container of cottage cheese
  • 1 egg
  • 1 tbsp of minced cilantro
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 cup of shredded low fat Monterrey Jack Cheese


  1. Preheat oven to 350.
  2. Cook pasta according to directions.  Drain, rinse and set aside.
  3. Combine ground meat, onion and taco seasoning in a large non-stick skillet, cooking over med-high heat, until turkey is no longer pink, about 5 minutes.  Stir in corn, salsa and beans.  Remove from heat
  4. Combine cottage cheese, egg, cilantro, white pepper, salt and cumin in bowl.
  5. Spoon 1/2 of turkey mixture into the bottom of a well-greased 11.5  by 7.5 inch baking dish.  Top with pasta.  Spoon cottage cheese mixture over pasta.  Top with remaining turkey mixture.  Sprinkle Monterey Jack cheese over casserole.
  6. Bake 25 to 30 minutes or until heated through.


  • Serving Size: 1/6 of recipe
  • Calories: 381


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  1. I made this last week for my parents, and we all enjoyed it!

  2. Oh wow, this looks great! Thanks for the recipe, I am so happy to have it now! And I am so glad you linked up @ Show & Share!

  3. Miz Helen says:

    What a great Tex Mex Bake, I will have to give it a try. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  4. Shabby chic Sandy says:

    This sounds so good I'm going to try tomorrow night:)

  5. This looks so good! I think my hubby would love it as he likes lots of protein and beans. 🙂

  6. I have not made this. We love mexican. This looks delicious. Come by to link up at Pounds4pennies.

  7. I'm definitely going to add this to my recipes 🙂 Thanks for sharing!

  8. That is so delish ! Ill have to save this and try it on my boys Happy Autumn to you and…
    – KAT –