Taco Pasta Casserole Recipe
Is there anything more comforting than a warm casserole? No matter what time of year it is, I love how quickly and easily casseroles come together. Not to mention minimal dishes, so full of flavor, and perfect for families! This Taco Pasta Casserole recipe combines the spicy flavors of tacos with pasta, and it’s all topped with cheese. SO GOOD!
It’s perfect for an easy weeknight dinner, for having friends over, or for taking to a family that just had a baby. It freezes and reheats well, so it’s great for making ahead of time! You can also easily make it gluten-free or vegetarian with just a few simple swaps.
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What Goes In It?
This Taco Pasta Casserole has veggies, lots of flavor, and a creamy sauce that brings it all together. Here’s what you’ll need to make the recipe:
- Pasta – I’ve used shells in this recipe but any medium shape like macaroni, rotini, or penne would work. I also love using chickpea pasta for this recipe!
- Ground Turkey
- Olive Oil
- Bell Peppers and Red Onion
- Minced Garlic
- Taco Seasoning – If you don’t have a packet on hand, make your own using this recipe. You’ll need 3 Tablespoons for this Taco Pasta Casserole.
- Diced Tomatoes and Green Chilies
- Tomato Sauce
- Greek Yogurt – The creaminess this adds to the casserole is so perfect! Just be sure to get the plain version.
- Black Beans
- Shredded Cheese
TIP: Adjust the level of spicy in the taco casserole recipe with your taco seasoning and Rotel! I used mild versions, but spicy is great, too.
How to Make Taco Pasta Casserole
Make this cheesy taco pasta casserole ahead of time and throw it in the oven before serving, or do it all at once. Either way, you’ll love how simple the steps are. Here’s how to make Taco Pasta Casserole:
- Cook the pasta according to package directions, but make sure it’s al denté because it’ll go in the oven for more cooking time.
- Brown the ground turkey, then add the bell peppers, onions, and garlic and sauté.
- Add the remaining ingredients including the cooked pasta, top with cheese, and bake for 20 minutes!
- Top with some cilantro, jalapenos, and crushed tortilla chips, and serve!
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Swaps & Additions
Protein – Swap the ground turkey for ground beef, or ground chicken, or make it vegetarian by leaving out the meat or substituting it with a plant-based protein like tofu.
Gluten-Free – Use gluten-free pasta instead of traditional pasta. All of the remaining ingredients in the recipe are naturally gluten-free.
Vegetables – Adding more veggies to this Taco Pasta Casserole is simple and no adjustments to the recipe are needed. You’ll want to stick with low moisture content veggies so the casserole doesn’t get too wet! I suggest chopped greens like spinach or kale, corn, broccoli, cauliflower, or carrots.
Toppings – This Taco Pasta Casserole is so delicious on its own, but I love having options for toppings when I serve it. Typical taco toppings work great – sour cream or plain Greek yogurt, salsa, guacamole, black olives, pickled red onions, hot sauce– endless possibilities!
Storing Taco Pasta Casserole
Allow the casserole to cool completely, then transfer it to an airtight container or cover it tightly. Store it in the refrigerator for 3-5 days or in the freezer for up to 1-2 months. Add 1 Tablespoon of water before reheating it in the microwave to add moisture!
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More Healthy Casseroles You’ll Love
- Chile Relleno Casserole
- Healthy Blueberry French Toast Casserole
- Cauliflower Pizza Casserole
- Poppy Seed Chicken Casserole
- Healthy Chicken Broccoli Pasta Casserole
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Taco Pasta Casserole
Equipment
Ingredients
- 10 ounces pasta (of choice – gluten-free pasta, chickpea or lentil pasta, or regular!)
- 1 pound ground turkey
- 1 Tablespoon olive oil
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 1 cup diced red onion
- 1 Tablespoon minced garlic
- 1 1-ounce package taco seasoning
- 1 14.5-ounce can diced tomatoes & green chilies
- 1 15-ounce can tomato sauce
- 1/3 cup plain Greek yogurt
- 1 15-ounce can black beans (drained and rinsed)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions, just until al denté since we’ll be baking it.
- Preheat the oven to 400 degrees F.
- Meanwhile, heat a large pot or Dutch oven over medium heat with the oil.
- Add the ground turkey and cook until lightly browned.
- Add in the diced peppers and onion.
- Saute for 5 minutes, then add in the garlic.
- Saute an additional 1 minute.
- Add in the taco seasoning, tomatoes and green chilies, tomato sauce, Greek yogurt, black beans and stir to combine.
- Once the pasta is cooked, add that in to the meat and vegetable mixture.
- If you are using a Dutch oven, you can leave it in the same pot or transfer it to a casserole dish and top it with the cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Top the casserole with chopped cilantro, sliced jalapeños, and crushed tortilla chips. Enjoy!
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