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4.86 from 7 votes

Nacho Pasta Bake

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian, Mexican, Tex-Mex
Diet: Vegetarian
Servings: 4 people
Calories: 730kcal
Author: Becca Heyes


  • 350 g (~ 12oz) pasta
  • 1 tablespoon oil
  • 1 bell pepper, diced (I used orange)
  • 6 medium mushrooms, diced
  • 260 g (~ 1 ½ cups) tinned sweetcorn
  • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
  • 400 g tinned tomatoes (~ 1 ⅓ cups)
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne chilli pepper
  • Salt
  • Black pepper
  • 2 tablespoon full fat cream cheese
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 2 handfuls tortilla chips, slightly broken
  • To serve: guacamole, sour cream, fresh chopped coriander (cilantro)


  • Boil the pasta according to the instructions on the packet, then drain.
  • Meanwhile, heat the oil in a large frying pan, and add the pepper and mushrooms. Cook over a medium heat for 5 minutes, until fairly soft. Add the sweetcorn and black beans, along with the tin of tomatoes, spices, and plenty of salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove the pan from the heat, and add the cream cheese. Stir until the cheese has melted into the sauce.
  • When the pasta is cooked, add it to the sauce, and mix well. Transfer to a suitably sized baking dish.
  • Sprinkle over about ⅔ of the grated cheese, and top with the slightly broken tortilla chips. Add the remaining cheese, and bake at 180°C (Gas Mark 4 / 350°F) for about 15 minutes, or until the tortilla chips are golden brown and crispy. Serve topped with fresh chopped coriander (cilantro), with guacamole and sour cream on the side.


Serving: 1portion | Calories: 730kcal | Carbohydrates: 112.5g | Protein: 27.3g | Fat: 22.5g | Saturated Fat: 8.2g | Cholesterol: 35mg | Sodium: 315mg | Potassium: 775mg | Fiber: 12g | Sugar: 10.1g | Calcium: 256mg | Iron: 7mg