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Mexican Pasta Casserole

What you need: 

1/2 pound rotini (corkscrew) pasta
1 tablespoon olive or canola oil
1/2 cup yellow onion
12 ounces vegan taco "meat"
1 cup corn
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can fire roasted diced tomatoes with green chiles
10 ounces vegan cheddar cheese, shredded, divided

What you do: 

1. Preheat oven to 450 degrees F. Cook pasta until al dente, according to package directions. Saute onion in oil on medium-high heat until transparent.
2. Lower heat to medium-low and add and mash taco "meat" to onion until well mixed. Add corn to mixture and mix until well mixed. Add tomato sauce and tomatoes to "meat" mixture and combine well.
3. Spread half of the "meat" mixture along the bottom of a 9" x 13" baking dish. Drain cooked pasta and poor over the "meat" mixture. Pour remaining sauce mixture over the pasta and mix.
4. Sprinkle and mix in about 2/3 of the shredded cheese with the pasta and "meat" mixture. Mix until well combined. Sprinkle remaining 1/3 cheese evenly over the top.
5. Cover with foil, and bake for 30 minutes. Remove foil and bake on broil about 5 minutes until cheese is lightly browned (watch closely so it doesn’t burn!).

Preparation Time: 
45 minute
Cooking Time: 
Recipe Category: 


This was so delicious!  I couldn't wait to get home from work so I could eat the cold leftovers right out of the pan!


This is so good. I am making it again tonight...I do add extra veggies so it's a one-dish meal and I make a big pan of it because my husband really likes it and he doesn't mind eating it a few days in a row, which means I get a couple of nights off from cooking.


i pretty much made this.. had to do some subbing cus of lack of correct ingredients but i thought it turned out delicious.  i halved it & used a 8x8 glass pan.  i sauteed the little onion i had in a bit of water, added 4 oz of boca crumbles (1packet from the box), a 15oz can of drained and rinsed pinto beans, some frozen corn & frozen multi colored pepper pieces and from tjs, a 10oz can of mild red enchilada sauce instead of the tomato sauce, and diced up some fresh tomatoes instead of the canned roasted.  Also, earlier this week i made the sauce from the flashback mac & cheese and had a couple heaping spoonfulls of that leftover after using to dip asparagus in and added that to the sauce.  it melted right in and gave it a yummy cheesy flavor.  it was great from the oven and today i had some of the leftovers just cold from the fridge (i couldnt bring myself to eat hot food in this heat) and they were awesome!!  it was like a mild cheesy mexican pasta salad.  so good.


I made this recipe without the meat. I was intending to make a stirfry  and that went wrong-so i tossed it and made this instead. I used cabbage, corn and onion and it was great! I think i'll make it again later, but i might add even more veggies just to try it out:)



Tonight when I yet again made this delicious casserole, I threw in zucchini slices. Complete and total yum!


Thanks Vegan Christine!!  This was really, really good!  Super easy to make and delicious!!  I did take your advice and double the tomato sauce and it turned out perfect!!  Keep 'em coming, this one is a winner!!  ;)b


This is soooooo good!!!! I had never tried the soy taco meat, this is a great first time recipe to try it with. I also added another can of diced chillies, I like it spicy!


:D  This was super yummy! I made a few modifications. Upped the tomato sauce to 15 ounces. Added a can of pinto beans that were drained and rinsed. Also doubled the amount of corn. Thanks!


I just made this and it was SO yummy!

I made a few changes in that I didn't use any soy taco meat. I added extra veggies instead (bell peppers, garlic, jalapeno peppers, broccoli). I also made my own tomato sauce from scratch and used that in it.

Turned out fantasitc. I'm definitely making this again. My mom who is not a vegan loved it.


I made this for my boyfriend's birthday, and meat-eaters and veggies alike thought it was great. This is definately going into the dinner rotation.



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