Save The rain was coming down sideways last Tuesday, the kind of weather that demands something bubbling and hot from the oven. I'd meant to make traditional burritos, but my tortillas had gone mysteriously stale in the back of the pantry. Instead of giving up, I grabbed the penne pasta sitting nearby and decided that everything good about a burrito would probably be even better baked into pasta form.
My roommate walked in mid-bake, actually stopped in her tracks, and asked what smelled like a Tex-Mex restaurant had moved into our apartment. That was the moment I knew this accidental experiment was going into the permanent rotation.
Ingredients
- 300 g penne or rigatoni pasta: The ridges catch all that cheesy sauce perfectly, and these shapes stand up to being baked without getting mushy
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here if you want to skip a step
- 1 can black beans: Rinse them thoroughly to avoid any metallic taste from the canning liquid
- 1 cup corn kernels: Frozen corn actually works great here and needs no thawing
- 1 small red bell pepper: Adds sweetness and pops of color against all that cheese
- 1 small onion: Finely chopped so it virtually disappears into the sauce
- 2 cups tomato salsa: Use your favorite brand, homemade or store bought, mild or spicy depending on your crowd
- 1/2 cup sour cream: This is the secret ingredient that makes everything creamy and mellow
- 1 1/2 cups shredded cheddar cheese: The workhorse cheese that brings the sharp flavor
- 1/2 cup shredded Monterey Jack cheese: Adds that buttery melt factor
- 1 tsp ground cumin: Essential for that signature Tex-Mex aroma
- 1 tsp chili powder: Not too spicy, just enough warmth
- 1/2 tsp smoked paprika: This adds a subtle smoky depth that makes people ask whats in it
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust after tasting if your salsa is already salty
Instructions
- Get your oven ready:
- Preheat to 200°C and grease a 9x13 inch baking dish with butter or oil
- Cook the pasta:
- Boil until just al dente, it will cook more in the oven so do not overdo it now
- Build the flavor base:
- Sauté onion and bell pepper for 3-4 minutes until they soften and start to smell sweet
- Add the heartiness:
- Toss in chicken, beans, corn, and all those spices, cooking just 2 minutes to wake them up
- Make the sauce:
- Stir in salsa and sour cream until combined, then remove from heat immediately so the sour cream does not break
- Bring it together:
- Mix pasta with the chicken mixture and most of the cheese in a large bowl, tossing until every piece of pasta is coated
- Transfer and top:
- Spread everything in your baking dish and sprinkle with remaining cheese
- Bake until bubbly:
- 20-25 minutes should do it, you want the cheese melted and starting to turn golden in spots
- The patience step:
- Let it rest 5 minutes before serving so the sauce has a chance to thicken slightly
Save This has become my go-to when friends need feeding after a hard week. Something about the combination of pasta and familiar burrito flavors just makes people relax into their chairs.
Making It Your Own
I have made this with leftover turkey after Thanksgiving and it was arguably even better than the chicken version. Ground beef works too, just brown it first with the onions. Once I used a mix of pepper jack and cheddar when I wanted extra heat and everyone was reaching for milk, so proceed with caution there.
Freezer Friendly
This freezes surprisingly well. I portion it into individual containers before baking, then just thaw overnight and bake as directed. The texture holds up beautifully and it has saved me on many nights when cooking felt impossible.
Serving Suggestions
A crisp green salad with lime dressing cuts through all that richness beautifully. If you want to go full restaurant style, set out bowls of fresh cilantro, pickled jalapeños, and extra salsa so everyone can customize their portion.
- Crushed tortilla chips on top add the most satisfying crunch
- A dollop of guacamole on the side never hurts anyone
- Lime wedges are not just for looks, that acid brightens everything
Save Hope this becomes your rainy day comfort too.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can assemble the entire bake up to 24 hours ahead. Cover with foil and refrigerate, then bake when ready, adding 5-10 minutes to cooking time if baking from cold.
- → What pasta works best for this dish?
Penne or rigatoni are ideal choices because their tubular shape holds the sauce well. You can also use rotini or other sturdy shapes that won't break down during baking.
- → How can I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, or stir in a pinch of cayenne pepper. You can also increase the chili powder and smoked paprika to taste.
- → Can I freeze leftovers?
Absolutely. Leftovers freeze well for up to 2 months in an airtight container. Reheat in a 175°C oven until warmed through, covering with foil to prevent drying.
- → What are good substitutes for chicken?
Ground beef, turkey, or shredded pork work wonderfully. You can also use a combination of proteins or make a vegetarian version by adding extra beans and vegetables instead.
- → Is this gluten-free?
The dish contains gluten from regular pasta, but you can easily make it gluten-free by using gluten-free pasta. Always verify that your salsa brand is certified gluten-free.