
Mexican Quorn Pieces Pasta Bake

Think Mexican. Think crunchy, crushed tortilla chips over a red-pepper pasta bake, topped with melted Mexican cheese. Think a new teatime favourite that will take your tastebuds on an exciting adventure.
This distinctive dish is high in protein, gluten-free, and loaded with flavour. Get inspired and try this delicious Quorn Mexican Pieces Pasta Bake recipe with our succulent Quorn Vegetarian Chicken Pieces.
Serves 4
40 mins
A Little Effort
404 cals
(Per serving)
14
g fibre
(Per serving)

Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 300g Quorn Pieces
- 150g dried penne pasta
- 1tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 red pepper, chopped
- 1 red chilli, deseeded and finely chopped
- 1tsp smoked paprika
- 1tsp ground cumin
- 400g chopped tinned tomatoes
- 3tbsp fresh coriander, finely chopped
- 100g sweetcorn, drained
- 60g pickled jalapenos (optional)
- 50g tortilla chips, crushed
- 5 spring onions, sliced
- 75g Mexican cheese, grated
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Cook the pasta as per the pack instructions, drain then set to one side
- Heat the oil in a medium pan, add the onion and fry for 4 minutes or until soft, stir in the garlic add the chopped red pepper, cook for a further 3-4 minutes. Stir in the chilli, smoked paprika and cumin and cook for a further minute
- Add the tomatoes and simmer for 5 minutes
- Stir in the Quorn Pieces and chopped coriander, season to taste.
- Add the sweetcorn and pasta and carefully mix
- Transfer to an oven proof dish and sprinkle the top with the pickled jalapeno, crushed tortillas, spring onions and Mexican cheese
- Bake on the middle shelf of the pre-heated oven for 15 minutes until golden brown and piping hot throughout
Recipe Inspiration
See all recipesThe nation has spoken
(220)
4 out of 5 stars
Danielle Bostock
4 out of 5 stars
Love this recipe was really nice. We didn't add the jalapeños though. Only thing would change when make it again would be to make it more saucey
Response from Quorn
We're glad you loved the recipe. Feel free to make it more saucey.
Paula Taylor
4 out of 5 stars
Love this recipe. So tasty. Have also used Quorn mince instead of the chicken, which worked well.
Sarah Malik
5 out of 5 stars
Been making this for several years as a family favourite!