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Super Quick Mexican Baked Penne

Super Quick Mexican Baked Penne

This ridiculously easy casserole uses pantry ingredients to make a delicious, weeknight dinner ready in a snap.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine casserole, easy weeknight dinner, quick meal
Servings 6


  • 8 oz penne or other pasta of choice
  • 1 lb lean ground beef
  • 1 can condensed cream of chicken soup
  • 1 can mild Rotel tomatoes and green chilies undrained
  • 1 T sun-dried tomato pesto
  • ΒΌ c Italian flat-leaf parsley divided
  • kosher salt
  • fresh cracked pepper
  • 2 c shredded sharp cheddar cheese
  • chili powder
  • 2 green onions white and green parts, sliced


  • Bring a large pot of water to a boil. Heat oven to 350F.
  • Meanwhile, in a large nonstick skillet, brown the beef until no longer pink. Add the condensed soup, Rotel, pesto, and 2 T parsley. Stir until smooth and warmed through. Season with salt and pepper to taste.
  • Add a palmful of salt to the pasta water. Cook the pasta to al dente according to package directions. Drain and add to the meat sauce.
  • Transfer to a 13x9 baking dish. Top with the cheese. Dust the top of the casserole with chili powder. Bake at 350F for 20-25 minutes until heated through and bubbly. Serve topped with green onion and more parsley. Yields 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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