This Taco Pasta Bake combines two favorite dishes into one: tacos and cheesy spaghetti. It’s sure to delight everyone in the family (even the pickiest eaters!). Made with three types of cheese, veggies, and ground beef, this cozy recipe is the perfect option for cooler weather.
This taco pasta bake is cheesy, filling, and uber-tasty! The delicious sauce in this easy taco pasta bake is so flavorful you (and your kids) won’t know there’s zucchini and bell pepper in this recipe. You’ll get a yummy combination of taco and pasta flavors with each bite.
Satisfy Italian cravings with these Italian-inspired baked recipes: Baked White Cheddar Mac and Cheese, Italian Baked Zucchini with Tomato Sauce and Cheese, or Cheesy Baked Spaghetti.
Table of Contents
Why You’ll Love This Recipe
- Creamy – Combining cream cheese and half and half helps make a creamy sauce in this taco pasta bake dish.
- Cheesy – Packed with three types of cheese, every bite of this pasta bake is gooey and delicious.
- Decadent – The dairy in this recipe helps create a rich flavor and texture.
- Flavorful – Taco seasoning, cheese, and Worcestershire sauce provide a bold flavor.
- Great for picky eaters – This recipe’s creamy, rich flavors are so tasty that even picky eaters in the family will enjoy this dish.
- Cozy – Since this recipe is gooey, cheesy, and creamy, it’s the perfect cozy dish for gloomy days or chilly weather.
Ingredients & Substitutions
- Taco Seasoning: You can use store-bought or homemade taco seasoning for this recipe. However, you’ll need to taste it before adding it in, as some seasoning mixes are overly salty. If the seasoning mixture is too salty, use a smaller amount.
- Pasta: Any pasta shape will work well for this taco pasta bake recipe. However, I find noodles work better than spaghetti, as it’s easier to toss together with the sauce.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Taco Pasta Bake
Quick Overview
- Brown beef.
- Boil pasta.
- Sauté vegetables.
- Add seasoning and tomatoes.
- Add dairy and fold in pasta.
- Bake.
Step by Step Instructions
Brown beef first to prevent clumps in the sauce.
Step 1: In a large skillet, melt the butter over medium heat. Add the beef and begin to brown it. While the meat is cooking, bring a large pot of salted water to a boil (for the pasta).
Step 2: Add the zucchini, pepper, and onion. Sauté for 10-12 minutes or until most of the water has cooked off.
Step 3: Stir in the diced tomatoes, taco seasoning, and Worcestershire sauce. Reduce the heat to medium low. Add the pasta to the pot of boiling water and cook for one minute less than the shortest time suggested on the back of the package.
Step 4: While the pasta cooks, add the half and half and cream cheese to the meat mixture. Stir continuously until the cream cheese has melted.
Grease the baking dish to keep the pasta bake from sticking.
Step 5: Turn the heat off. Stir in about 1.5 cups of the cheese, saving some for topping.
Step 6: Once the pasta is done, strain it and fold it into the meat sauce.
Step 7: Transfer to a lightly greased baking dish. Sprinkle the remaining cheese on top.
Step 8: Bake for 10-15 minutes and broil if desired.
Recipe Serving Suggestions
Garnish this taco pasta bake with fresh Italian parsley, shredded cheese (like cheddar cheese or Monterey Jack cheese), or a spoonful of sour cream.
I love serving this taco pasta bake with ground beef with Mexican or Italian-inspired side dishes, like tortilla chips and salsa. Here are a few more ideas:
- Simple Mexican Red Rice
- Hot Elote Dip
- Roasted Potatoes and Asparagus with Parmesan
- Cream Cheese Stuffed Mushrooms
Expert Tips
- Salt the pasta water. Adding salt to the pasta water when making taco pasta bake provides flavor to the pasta. It also prevents the noodles from clumping together as they cook, making them easier to toss in the meat sauce.
- Slightly undercook the pasta. Aim to cook the pasta until it is al dente (about two minutes before noted on the box) for this recipe. Keeping the pasta slightly undercooked ensures it doesn’t get mushy or overcooked in the oven.
- Let the pasta bake rest. Allowing the pasta bake to rest for about 10 minutes after it’s out of the oven lets the sauce seep into the noodles better. That way, you’re not left with a sauce that’s too liquidy at the bottom of the pan.
Additions & Variations
- Add heat – Create a fiery flavor similar to tacos by adding some heat to this taco bake. Add heat by including sliced jalapenos, cayenne powder, red pepper flakes, or chili powder. Start with a small amount, then increase to avoid an overly spicy recipe.
- Use ground turkey – For a leaner meat sauce, use ground turkey (or ground chicken) instead of beef in this taco pasta casserole recipe.
- Add beans – You can boost the protein in this taco pasta bake by adding canned beans. Beans will also make this taco pasta recipe taste more similar to tacos. Pinto or black beans work well for this cheesy taco pasta.
Recipe FAQs
If your taco pasta bake is dry, it likely has too much pasta and not enough sauce. Ensure you follow the above recipe to avoid a dry dish.
I prefer creating a sauce from scratch for this creamy taco pasta bake with canned tomatoes and cheese, as you can adjust the flavor more easily. However, you can also use a store-bought marinara sauce. As a note, the flavor will differ when using store-bought versus the homemade version noted above.
Undercook your pasta for about two minutes to keep it from burning in the pan. This will ensure your pasta isn’t overcooked or overly mushy.
You don’t need to let pasta bake rest before serving it. However, letting it rest does allow the sauce to settle, so it’s more evenly spread throughout the noodles.
More Pasta Recipes
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Taco Pasta Bake
Ingredients
- 1 Tablespoon butter
- 1 pound lean ground beef
- 1 zucchini, shredded
- 1 bell pepper, diced
- 1/2 onion yellow or white onion, diced
- 1 10-ounce can diced tomatoes and green chiles
- 3-4 Tablespoons taco seasoning*
- 2 Tablespoons Worcestershire
- 8 ounces pasta*
- 2 cups half and half
- 4 ounces full-fat brick style cream cheese
- 4 ounces (1 cup) sharp cheddar, shredded
- 4 ounces (1 cup) pepper jack, shredded
Instructions
- In a large skillet, melt the butter over medium heat. Add the beef and begin to brown it. While the meat is cooking, bring a large pot of salted water to a boil (for the pasta).1 Tablespoon butter, 1 pound lean ground beef
- Add the zucchini, pepper, and onion. Sauté for 10-12 minutes or until most of the water has cooked off.1 zucchini, shredded, 1 bell pepper, diced, 1/2 onion yellow or white onion, diced
- Stir in the diced tomatoes, taco seasoning, and Worcestershire sauce. Reduce the heat to medium low. Add the pasta to the pot of boiling water and cook for one minute less than the shortest time suggested on the back of the package.1 10-ounce can diced tomatoes and green chiles, 3-4 Tablespoons taco seasoning*, 2 Tablespoons Worcestershire, 8 ounces pasta*
- While the pasta cooks, add the half and half and cream cheese to the meat mixture. Stir continuously until the cream cheese has melted.2 cups half and half, 4 ounces full-fat brick style cream cheese
- Turn the heat off. Stir in about 1.5 cups of the cheese, saving some for topping.4 ounces (1 cup) sharp cheddar, shredded, 4 ounces (1 cup) pepper jack, shredded
- Once the pasta is done, strain it and fold it into the meat sauce.
- Transfer to a lightly greased baking dish. Sprinkle the remaining cheese on top.
- Bake for 10-15 minutes and broil if desired.
Notes
- Taco Seasoning: You can use store-bought or homemade taco seasoning for this recipe. However, you’ll need to taste it before adding it in, as some seasoning mixes are overly salty. If the seasoning mixture is too salty, use a smaller amount.
- Pasta: Any pasta shape will work well for this taco pasta bake recipe. However, I find noodles work better than spaghetti, as it’s easier to toss together with the sauce.
- Salt the pasta water. Adding salt to the pasta water when making taco pasta bake provides flavor to the pasta. It also prevents the noodles from clumping together as they cook, making them easier to toss in the meat sauce.
- Slightly undercook the pasta. Aim to cook the pasta until it is al dente (about two minutes before noted on the box) for this recipe. Keeping the pasta slightly undercooked ensures it doesn’t get mushy or overcooked in the oven.
- Let the pasta bake rest. Allowing the pasta bake to rest for about 10 minutes after it’s out of the oven lets the sauce seep into the noodles better. That way, you’re not left with a sauce that’s too liquidy at the bottom of the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
