Cheesy Mexican Rigatoni Bake

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This Cheesy Mexican Rigatoni Bake is so easy to throw together and loaded with black beans, spicy sausage, and yummy Mexican flavors! 

Cheesy Mexican Rigatoni Bake |

Yayyyyy for cheesy saucy baked Mexican pasta dishes!

Cheesy Mexican Rigatoni Bake |

The thing is, I really like cheese. And I really like pasta. And I ADORE all foods of the Mexican type. So I’m a big fan of this cheesy Mexican rigatoni bake. The black beans + spicy sausage + creamy homemade sauce (so easy and SO good) = one stellar weeknight dinner.

Cheesy Mexican Rigatoni Bake |

Cheesy Mexican Rigatoni Bake |

This makes a pretty big pan full of cheesy pasta goodness so when I made this last week, I took one look at the dish and knew as much as I wanted, really wanted to gobble the whole thing up right then and there … there was just no way I could fit all of that in my stomach. Or even in mine and my husband’s stomachs. Even if we split it between two meals!

So I shared. With my dad (who by the way claims to hate cheese but LOVED this dish. let’s not discuss how hating cheese should be a sin) and my nephew who, quite honestly will probably eat anything – he’s a 15 year old boy – but still went back for thirds.

Cheesy Mexican Rigatoni Bake |

The moral of that story? Be prepared to share some of this goodness with somebody you love. Orrrrrr, gear up for a long week of amazing leftovers!!

Everyone at the office will be jealous of your lunch.

Cheesy Mexican Rigatoni Bake |

And be sure to top it off with all of your favorites!!

Salsa. Sour cream. Jalapeños. Cilantrooooooo.


Cheesy Mexican Rigatoni Bake |

Cheesy Mexican Rigatoni Bake |

Cheesy Mexican Rigatoni Bake

This cheesy Mexican rigatoni bake is so easy to throw together and loaded with black beans, spicy sausage, and yummy Mexican flavors!
4 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 12 ounces rigatoni pasta
  • 8 ounces chorizo or ground pork sausage
  • 1 teaspoon chili powder
  • 1/2 cup diced onion
  • 1 poblano pepper, seeded and diced
  • 1 4-ounce can green chiles
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk (I used fat free half & half)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt, or to taste
  • 1 can black beans, rinsed
  • 2 cups shredded cheese
  • optional toppings: cilantro, sour cream, salsa


  • Preheat oven to 350 and grease a 9x13 inch baking pan. Cook rigatoni pasta according to package directions and drain. Add pasta to a large bowl.
  • In a large greased pan or skillet, saute onions, poblano peppers, and chorizo or sausage 3-4 minutes until meat is browned. Transfer to a pasta bowl and set aside.
  • In the same pan, melt butter. Stir in flour until mixture clumps together. Gradually whisk in milk over medium heat until thickened. Stir in cumin, chili powder, and salt. 
  • Add mixture to the pasta bowl. Add beans and green chiles and stir to combine everything. Spread mixture in prepared baking pan. Sprinkle with cheese and bake for 15-25 minutes until cheese is bubbly. Serve warm with desired toppings.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from BHG.

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Recipe Rating


4 stars
The 3 adults in my household all liked this dish very much. I will be making it again. Next time, I will probably spice it up a little bit more.

    So thrilled to hear that! You can’t go wrong with a little bit more heat with this one, in my opinion! 😉

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