Cheesy Taco Pasta Casserole (GF)

If you are looking for a delicious meal your whole family will love, this Cheesy Taco Pasta Casserole is perfect for you. Filled with vegetables that are cooked down until softened, even your kids will enjoy eating their veggies with this pasta and cheese dish! If you want a more substantial meal, add the optional pork in the first step of the sauce.

Today  I was in the mood for comfort food so carbs were definitely going to be on the menu. I had a ton of vegetables in the refrigerator and wanted to use them. And thus a recipe is born!

This is how it often happens for me. I look in my pantry and refrigerator and throw a bunch of things together. There are failures along the way, but by and large it usually turns out pretty well. And I know that many of you do exactly the same thing. I have done this year after year but only since I started this website did I start writing down the recipes. This dish can be served as a vegetarian main course with a vegetable, as a side dish to grilled chicken, steaks, hamburgers, pork chops, etc. or add ground pork for a substantial main course.

I love writing recipes. They are like putting together puzzles to me. Do we have all the pieces, are they in the right order, do the patterns match? I will start with a barely legible, poorly written “recipe” and make sure that all the ingredients mentioned in the list are explained in the directions and vice versa. How many times have you been going along, carefully following the directions when suddenly you are told to add something that isn’t in the ingredients list. Don’t you hate that! I know I do.

Layering the optional mozzarella in the middle of the pasta; finished casserole with cheese on top ready for the oven

Today’s recipe is a takeoff on a Chili Mac recipe. Those typically have ground beef in them but you can leave it out and still have a delicious, filling entree. Everyone in your family will be happy, even the pickiest little eaters in the crowd.

Today I used my own homemade taco seasoning to make this dish. Made from a blend of chili powders, spices, cumin, paprika, garlic, onion, and oregano, it gave my sauce all the flavors I was looking for in one bottle. I did boost the cumin a bit, but you certainly don’t have to. If you wanted more heat (I purposely kept it mild so it would appeal to a broader audience), add some ground chipotle or cayenne to kick it up.

I was also craving cheese so I topped the casserole with shredded cheddar, but you could use any of your favorites. Monterey Jack, Havarti, ricotta, mozzarella, even feta would all work. You just want something that melts well and will stand up to the flavors in the sauce.

One of the ways to please people who normally only like dishes with meat in them is to use a variety of flavorful vegetables and seasonings to “trick” the palate. When your taste buds are happy, you won’t notice the lack of ground meat!

This recipe calls for taco seasoning mix which is readily available in grocery stores. But finding a gluten-free version is getting more challenging, so you might want to make your own blend. It is super easy to put together and lasts a very long time. 

I love the flavor that bell peppers add to dishes. Did you know that they are actually not a real pepper? They are technically fruits, but like tomatoes, are considered vegetables in culinary terms. When explorers brought the plant back to Spain, Europeans called all known hot and pungent tasting produce “peppers.” So naturally the new capsicums fell into that category.

When I was growing up the only bell peppers I was aware of were the green ones. They tend to be more bitter and less sweet and were too much for my hypersensitive palate. Then I grew up and discovered that bell peppers come in a wide variety of colors including red, orange, yellow, white, rainbow and my personal favorite, purple (when I can find them).

Not only do the non-green peppers add vibrant color to foods, but they also contain more vitamins and nutrients than the green ones do. Red peppers have nine times more of the beta carotene lycopene and twice the vitamin C. One red bell pepper contains nearly three times more vitamin C than the average orange!

Have fun playing with different combinations of vegetables for your vegetarian and vegan meals. Use lots of seasoning to perk up your taste buds, and discover how delicious healthy food can be! 

I hope you love this Cheesy Taco Pasta Casserole as much as The Artist and I do, it is a favorite in our house. Enjoy!!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Cheesy Taco Pasta Casserole:

• Pasta, pork (optional), kosher salt, olive oil, onion, bell pepper, taco seasoning, ground cumin, garlic, celery, carrots, canned green chiles, crushed tomatoes, pepper, cheese(s) of your choice

PRO Tip:

Don’t overcook the pasta – remember that it will continue to be cooked in the oven after you have boiled and sauced it. You want to make sure that the pasta doesn’t become mushy. Always taste a piece of your pasta to judge the doneness. Don’t depend only on the time listed on the box.

How to make Cheesy Taco Pasta Casserole:

1. Boil the pasta to al dente in salted water. Drain and return to the pot it was cooked in. Toss with a little oil to keep it from sticking.
2. If using the pork, brown it in a large skillet or Dutch oven, breaking up the chunks. Drain off all but 2 tbsp of the drippings. Sauté the onions and bell peppers with the pork until softened. Add the taco seasoning, cumin, and salt, stirring to evenly distribute the seasonings. Stir in the garlic, celery, carrots, the beans, and the chiles. Cook, stirring often for about 5 minutes until the vegetables are al dente with a bit of bite left in them.
3. Stir in the tomatoes, reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Taste and add pepper and more chiles if desired.
4. Spread 1/2 to 1 cup (118ml to 237ml) of the tomato sauce over the bottom of a 9×13-inch (23x33cm) baking pan or casserole dish**. Pour remaining tomato sauce over the pasta and toss until evenly coated. Alternately you can add the pasta to the sauce if your pan is big enough. Transfer the pasta to the baking pan or casserole, top with the cheese and bake at 350°F (180°C) uncovered for 20 to 30 minutes until heated through and the cheese is melted.
5. Serve immediately with your favorite vegetables.

PRO Tip: How to Safely Chop an Onion

Cut the stem end off and cut the onion in half lengthwise – through the root. By leaving the root intact, it will hold the onion together while you slice it. Peel back the dry outer layers on each half. If you leave them attached to the root end, you’ll have something to hold onto while you cut the onion.

Working with one half at a time, lay the onion flat on the cutting board. Slice it lengthwise, to within about 1/4-inch (6mm) of the root without cutting into it. If you want a small dice, make a lot of vertical slices very close together. For a large chop, the slices will be farther apart. Turn the onion 90 degrees and slice perpendicular to your first cuts. The sharper your knife, the less you will cry!

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Box grater or food processor
• 9×13-inch baking pan
• Ladle

Gluten-Free Tips:

Be sure to use gluten-free pasta in this recipe. There are many good ones available now, often in the grocery stores near you. If you can’t find any locally, you can order them online, often directly from the manufacturer. 

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 6 to 8 servings

Cheesy Taco Pasta Casserole (GF)

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If you are looking for a meal your whole family will love, this Cheesy Taco Pasta Casserole is the perfect option for you. Filled with vegetables that are cooked down until softened, even your kids will enjoy eating their vegetables with this pasta and cheese dish!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

Pasta

• 12 to 16 oz (340 to 454g) gluten-free fusilli pasta or other shape you like (cooking times may vary)
• 2 tbsp kosher salt
• Olive oil

Taco Tomato Sauce

• 1 lb (454g) bulk raw ground pork or GF sausage, optional
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 to 2 tbsp gluten-free taco seasoning (homemade lets you have complete control over the ingredients)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 2 cloves garlic, minced
• 2 stalks celery, finely chopped
• 2 carrots, finely chopped
• 1 (15 oz; 425g) can black beans, rinsed thoroughly and drained
• 1 (4 oz; 113g) partial can chopped mild green chiles, to taste, such as gluten-free Hatch brand
• About 28 oz (794g) crushed tomatoes, I like Pomi brand
• Freshly ground pepper, to taste

Casserole

• 4 oz (113g) cheddar or Monterey Jack cheese, shredded, or a combination of them (use vegan cheese if desired)
• 2 cups (8 oz; 226g) mozzarella, optional

Instructions

1. Cook the Pasta: Fill a large stockpot 3/4 full with fresh water. Bring to a boil over high heat and add 2 tbsp kosher salt. Cook pasta for about 7 minutes or until al dente according to package directions. Do not overcook! Drain and return pasta to the stockpot and toss with a little of the oil to keep it from sticking together.
2. Prepare the Tomato Sauce: Meanwhile, in a large saucepan or Dutch oven, heat 1 tbsp olive oil over medium-high heat until shimmering. If using the sausage * add it to the pan now and cook until browned, breaking up clumps as they form. Drain off all but 2 tbsp of the fat.
3. Reduce the heat to medium and stir in the onions, bell peppers, celery, and carrots, cooking until softened, about 3 minutes. Add the taco seasoning, cumin and salt, stirring until evenly distributed. Stir in the garlic, beans, and about 1 tbsp of the green chiles or to taste. Cook, stirring often, for about 4 minutes or until the vegetables are just done.
4. Stir in the tomatoes, reduce the heat to medium-low and let simmer, stirring occasionally, for 20 minutes. Taste, and add ground pepper and more chiles if needed. If the sauce gets too thick, add a little water and stir it in, then continue simmering.
5. While the sauce is simmering, preheat the oven to 350°F (180°C).
6. Assemble the Casserole: Spread about 1/2 to 1 cup (118 ml to 237 ml) of the sauce over the bottom of a 9x13-inch (23x33cm) casserole dish or baking pan.** Either pour the rest of the sauce over the pasta in the stockpot or add the pasta to the saucepan if it is big enough, and toss until the pasta is evenly coated. Transfer the pasta to the casserole dish and sprinkle the top evenly with the cheese. If you want, you can add another layer of cheese** – I used mozzarella in the middle of the pasta. Delish but not required!
7. Bake, uncovered, for 15 to 20 minutes or until heated through and the cheese is melted. Serve immediately with vegetables of your choice.
Recipe found at www.theheritagecook.com

Notes

* The pork is optional and you can leave it out for a vegetarian meal. Start by sauteing the onions and bell peppers in hot oil and follow the rest of the recipe as written.

** If you want an even cheesier dish, you can add an additional layer of shredded cheese in the middle of the pasta (I used mozzarella). Pour in half the pasta, top with the extra shredded cheese, and finish topping with the remaining pasta. Sprinkle the top with the cheddar cheese and bake as directed. Be sure you bake it long enough to melt the center layer of cheese.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 681Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 1380mgCarbohydrates: 109gFiber: 13gSugar: 15gProtein: 29g

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Aug 2011. The article was updated in 2025.