Fiesta Pasta Mexican

Mexican meets Italian in this easy pasta dish that tosses mostaccioli with a taco-seasoned tomato sauce loaded with kidney beans and bell peppers. It’s the kind of pantry-friendly dinner that comes together on a busy weeknight with ingredients you probably already have.

The sauce starts with sautéed onions and chopped red and green bell peppers, then builds on a base of spaghetti sauce spiked with a packet of taco seasoning. That seasoning mix does all the heavy lifting, adding cumin, chili powder, and garlic in one shot. Fifteen minutes of uncovered simmering thickens the sauce and lets those flavors meld.

Toss half the sauce directly with the hot pasta so every tube soaks up flavor, then spoon the remaining sauce over the top. This two-step approach means the pasta is seasoned through, not just coated on the surface.

The kidney beans add protein and a creamy bite that makes this filling enough to serve as a main dish without any meat.

Kitchen Tips

• Use dark red kidney beans. They hold their shape better during simmering than light red ones.
• Drain and rinse the beans well. The canning liquid adds a starchy, tinny taste.
• Mostaccioli’s tube shape catches the chunky sauce inside. Penne works as a swap.
• Top with diced avocado, sour cream, or sliced jalapeños for a full fiesta.

Variations

• Beef fiesta pasta: Brown ½ pound ground beef with the onions and peppers for a heartier version.
• Black bean swap: Replace kidney beans with black beans and add a squeeze of lime at the end.
• Cheesy bake: Transfer the sauced pasta to a baking dish, top with extra Monterey Jack, and broil until bubbly.