Oven-Baked Fajita Pasta Casserole
Some nights you need dinner that feels like a warm hug but doesn’t require you to stand over the stove juggling multiple pans. This fajita pasta casserole delivers exactly that – all the sizzling, smoky flavors of your favorite Mexican restaurant wrapped up in one cozy dish that practically cooks itself.
The beauty of this recipe isn’t just in how it brings the whole family running when those aromas start wafting from the kitchen. It’s also incredibly sneaky about packing in extra protein thanks to cottage cheese that gets blended until smooth and creamy, adding richness without anyone being the wiser. Throw everything in a baking dish, slide it in the oven, and you’re free to tackle homework, fold laundry, or just sit down for a few minutes while dinner takes care of itself.
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why you’ll love this recipe:
- All the fajita flavors in a cozy, one-dish format
- Hidden protein boost from cottage cheese (you’d never guess it’s there!)
- One-dish convenience – everything bakes together with minimal cleanup
- Family-friendly and kid-approved flavors
- Perfect for meal prep – tastes even better the next day
Recipe Tips
Blend that cottage cheese: This is crucial for the creamiest texture! Blend it until completely smooth – any lumps will show up in your final casserole, and we want that silky, creamy base.
Stir halfway through: Don’t skip this step! It ensures the pasta cooks evenly and prevents any sticking to the bottom of the dish.
Let it rest: Give the casserole 5 minutes to set up after baking. This helps the sauce thicken slightly and makes serving so much easier.
Check the liquid: If it looks too dry during baking, add a splash more broth. Better to have it slightly saucy than dry.
Ingredient Swaps:
- Protein options ? Ground beef, turkey sausage, or even shredded rotisserie chicken work beautifully
- Pasta alternatives ? Regular pasta, chickpea pasta, or even cauliflower rice for lower carb
- Veggie additions ? Try zucchini, corn, black beans, or diced jalapeños for extra flavor
- Dairy-free ? Use dairy-free cheese and substitute cottage cheese with cashew cream
- Spice level ? Adjust with mild or hot salsa, or add diced jalapeños to taste
Meal Prep Tip: You can assemble it completely in the morning, cover with foil, and refrigerate until dinner time. Just pop it in the oven and add 10–15 minutes to the bake time since you’re starting from cold. I also love making it on Sunday, letting it cool completely, and portioning it into containers for easy grab-and-go lunches throughout the week. It reheats beautifully and actually tastes better the next day as all those flavors meld together.
Storage: Leftovers keep in the fridge for up to 4 days in airtight containers, and they reheat like a dream. For reheating, I recommend covering with foil and baking at 350°F until heated through, then removing the foil for the last 10 minutes if you want to crisp up the top again. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Kid-Friendly Option: This recipe is naturally kid-approved thanks to the familiar pasta base and mild flavors, but you can make it even more family-friendly with a few tweaks. Stick with mild salsa to keep the heat gentle, and consider serving toppings family-style so kids can customize their plates. Think sour cream, guacamole, shredded lettuce, or extra cheese – basically turning dinner into a build-your-own fajita pasta bar that gets everyone excited about eating.
Troubleshooting:
- The pasta isn’t tender: Cover tightly and bake for an additional 10–15 minutes, making sure there’s enough liquid in the dish.
- It’s too dry: Add a bit more broth during baking, or cover more tightly with foil to trap steam.
- The cheese burned on top: Next time, add the cheese only during the last 10 minutes, or tent with foil if it’s browning too quickly.
- The sauce is too thin: Let it rest for 5–10 minutes after baking – it will thicken as it cools slightly.
- It’s sticking to the bottom: Make sure to stir halfway through baking, and ensure your dish is well-greased.
try these recipes next:
Oven-Baked Fajita Pasta Casserole
Ingredients
- 1 lb ground chicken or turkey can sub beef
- 2 bell peppers sliced
- 1 onion sliced
- 2 cloves garlic minced
- 12 oz high-protein pasta uncooked
- 3 cups chicken bone broth
- 1 cup cottage cheese blended smooth
- 1 cup salsa
- ½ cup shredded cheddar cheese or Mexican blend
- 1 tbsp olive oil
- 1 packet fajita seasoning
- ½ tsp smoked paprika
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat. Cook ground meat with fajita seasoning, smoked paprika, salt, and pepper until browned and cooked through, about 6-8 minutes. Break up any large pieces as it cooks.
- In the skillet, combine browned meat, uncooked pasta, sliced peppers, onion, minced garlic, bone broth, salsa, and blended cottage cheese. Stir everything together until well combined and pasta is evenly distributed.
- Cover with lid and bake for 25–30 minutes, stirring halfway through to ensure even cooking and prevent sticking.
- Remove foil, sprinkle with cheddar cheese, and bake uncovered another 8–10 minutes until cheese is melted and bubbly, and pasta is tender.
- Let stand for 5 minutes before serving to allow the sauce to thicken slightly and make serving easier.
Easy to make as meal prep for the week. Reheats well!