Cheesy Black Bean Pasta Casserole is a quick and extremely delicious diner recipe. Black Beans are cooked with an assortment of special spices and Pasta and finally, it is baked with Cheddar and Mozzarella Cheese on top and served with Tomato Ketchup.
This is one of those extremely cheesy and indulging dinner recipes which you would love to serve on a long and tiring day. This gets prepared extremely quickly and makes for a perfect meal which the whole family can enjoy!
Hey friends! So, today I thought of taking a break from cooking all the cute Christmas desserts and I made this easy and cheesy Black Bean Pasta Casserole. And the results were beyond delicious.
This Black Bean Pasta Casserole has a nutty taste because of the Black Beans, its got that typical Tex-Mex Flavors because of the assortment of special spices which I have used and it obviously so cheesy because of the combination of shredded Mozzarella and Cheddar Cheese.
I love baking Casseroles for dinner. It's one of those recipes which I turn to when I am too tired to cook or just not interested to make dinner. Have you tried my Baked Spaghetti Casserole or my Baked Rigatoni with Ziti or my Baked Mac and Cheese or Cauliflower Mac and Cheese or Nacho Cheese Dorito Chicken Casserole or Sweet Potato and Black Bean Casserole or Tex Mex Black Eyed Peas and Rice Casserole? Today was one of those days and I was caught up with my Cat. She was just not taking to food and had developed some health issues. However, I had to calm her down and then got her to take to food. But after all of this. I was too tired to cook for the blog and then cook for my kids as well. So, I thought of making something that is easy, delicious, and cheesy, and then came this idea of making a Black Bean Pasta Casserole.
It's just like a Chili Cheese Pasta Casserole, however, I have not used Ground Beef nor Red Beans in this recipe. So, it's almost the same flavors as in a Chili, but with way less cooking time, loads of cheese, and obviously comforting!
Since I made a vegetarian version so I did not use Ground Beef. However, you should definitely use it if you're non-vegetarian. It'll improve the taste of this dish so much and also make it so much more filling and nutritious.
Ingredients I have used to make Black Bean Pasta Casserole
- 8 oz Penne Pasta
- 1 tablespoon Olive Oil
- 1 medium-sized Red Onion chopped
- 8 oz Diced Canned Tomatoes
- 1 teaspoon Salt
- 15 oz Canned Black Beans
- ½ teaspoon Taco Seasoning
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Crushed Red Pepper
- ½ teaspoon Granulated Sugar
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Freshly Cracked Black Pepper
- ¼ cup Shredded Mozzarella Cheese
- ½ cup Shredded Sharp Cheddar Cheese
- Tomato Ketchup to serve optional
How to make Black Bean Pasta Casserole
- Cook the Pasta as per Package directions. Drain the water and keep it aside.
- Heat some Olive Oil in a Pan. As the oil shimmers, add the chopped Red onions and caramelize them over medium-low heat.
- Add the diced Canned Tomatoes, canned Black Beans, and the Spices - Taco Seasoning, Cayenne Pepper, Ground Cumin, Onion Powder, Garlic Powder, Dried Oregano, Crushed Red Pepper, Granulated Sugar, Salt and freshly cracked Black Pepper. Toss the spices and the beans well.
- Add the pasta and toss well.
- Finally, transfer all of this to a greased baking dish.
- Top with Mozzarella Cheese and Cheddar Cheese. Bake this casserole for 30 minutes or until the cheese on top gets slightly brown.
- Serve with some Parsley Flakes and Tomato Ketchup on top.
How to make it ahead of time?
You can cook the Pasta along with the spices, onion, tomato, and beans. Cover it up tightly with an aluminum foil and place it in the refrigerator. This can be stored in the refrigerator for up to 3 days or in the freezer for 1 Week. Before baking, thaw it in the refrigerator overnight. Top with the cheese and bake for 5-10 more minutes.
Can you store Leftovers?
Of course, you can. You can store the leftovers in an oven-safe dish. Wrap it up tightly using an aluminum foil and store in the refrigerator for up to 3 days or in the freezer for up to 1 week. Before reheating, remove the foil and then re-heat in the oven at full power until thoroughly heated through. If you want, you can add more shredded cheese and then bake this casserole for 5 min at 350F and avoid re-heating this.
Replacements:
- For the Non-Vegetarian version, you can add 80/20 1 lb Ground Beef.
- Add it into the pan before adding the onions and cook over medium-low heat for 3-4 minutes or until the Ground Beef gets cooked. Then continue with the rest of the recipe by adding the Chopped Onions, Tomatoes, Beans, and Spices.
- You can use any variety of Pasta you have at home or love such as Rotini or Ziti or Elbow Macaroni Pasta
- You can use Fire-Roasted Canned Tomatoes for better flavors
- You can use White Onion in place of Red Onion.
- You can garnish with some Parsley flakes and serve
- In place of Cayenne Pepper, you can use Ground Paprika or Smoked Paprika.
- You can replace Cheddar and Mozzarella Cheese with any Mexican cheese.
- In case you do not like Mozarella use a combination of Monterey Jack and Cheddar Cheese.
So, this is all about Black Bean Pasta Casserole. I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Black Bean Pasta Casserole
Ingredients
- 8 oz Penne Pasta
- 1 tablespoon Olive Oil
- 1 medium sized Red Onion chopped
- 8 oz Diced Canned Tomatoes
- 1 teaspoon Salt
- 15 oz Canned Black Beans
- ½ teaspoon Taco Seasoning
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Crushed Red Pepper
- ½ teaspoon Granulated Sugar
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Freshly Cracked Black Pepper
- ¼ cup Shredded Mozzarella Cheese
- ½ cup Shredded Sharp Cheddar Cheese
- Tomato Ketchup optional
Instructions
- Bring a pot of water to boil and cook the pasta until al dente. Drizzle some olive oil and salt and then cook the pasta. Strain the water and keep aside once done.
- In a Pan, heat some olive oil. As the oil shimmers, Throw in the Red Onions and let it caramelize over low heat. Now add the diced canned tomatoes and cook it over medium-low heat for 2-3 minutes. Now, pour in the canned Black Beans and the spices - Cayenne Pepper, Ground Cumin, Taco Seasoning, Onion Powder, Garlic Powder, Dried Oregano, Crushed Red Pepper, Granulated Sugar, Salt to taste, and some freshly cracked Black Pepper. Toss to combine the spices.
- Now add the cooked Pasta and toss well. Preheat the oven to 350F.
- Grease a 9x13 inch casserole baking dish with cooking spray or vegetable oil. Pour the cooked Pasta and beans into the dish. Add the shredded Mozzarella Cheese and Shredded Sharp Cheddar Cheese on the top. Bake this for 30 min or until the cheese gets slightly brown on the top.
- Take it out on a plate and serve with some Tomato Ketchup.
Video
Notes
- For the Non-Vegetarian version, you can add 80/20 1 lb Ground Beef.
- Add it into the pan before adding the onions and cook over medium-low heat for 3-4 minutes or until the Ground Beef gets cooked. Then continue with the rest of the recipe by adding the Chopped Onions, Tomatoes, Beans, and Spices.
Replacements:
- You can use any variety of Pasta you have at home or love such as Rotini or Ziti or Elbow Macaroni Pasta
- You can use Fire-Roasted Canned Tomatoes for better flavors
- You can use White Onion in place of Red Onion.
- You can garnish with some Parsley flakes and serve
- In place of Cayenne Pepper, you can use Ground Paprika or Smoked Paprika.
- You can replace Cheddar and Mozzarella Cheese with any Mexican cheese.
- In case you do not like Mozarella use a combination of Monterey Jack and Cheddar Cheese.
How to make it ahead of time?
You can cook the Pasta along with the spices, onion, tomato, and beans. Cover it up tightly with an aluminum foil and place it in the refrigerator. This can be stored in the refrigerator for up to 3 days or in the freezer for 1 Week. Before baking, thaw it in the refrigerator overnight. Top with the cheese and bake for 5-10 more minutes.Can you store Leftovers?
Of course, you can. You can store the leftovers in an oven-safe dish. Wrap it up tightly using an aluminum foil and store in the refrigerator for up to 3 days or in the freezer for up to 1 week. Before re-heating, remove the foil and then re-heat in the oven at full power until thoroughly heated through. If you want, you can add more shredded cheese and then bake this casserole for 5 min at 350F and avoid re-heating this.Nutrition
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