The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Pasta Bake with Mozzarella, Charred Corn & Jalapeño Salsa
A comforting pasta bake with a bit of kick. Add ancho spice for warmth. Stir in charred sweetcorn and sweet tomatoes for a pop of colour. Top with mozzarella and grill until bubbling and golden. Serve alongside a fiery coriander and jalapeño salsa.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 40g mixed salad leaves (use half)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 110g baby tomatoes (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 125g mozzarella (use half) (Milk)
- 1 onion (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh coriander (use half)
- 30g pickled sliced jalapeños (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 652
Protein: 23g
Carbs: 74g
Fat: 28g
Ingredients
- 40g mixed salad leaves
- 1 handful of fresh coriander
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 125g mozzarella (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 110g baby tomatoes
- 1 onion
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 641
Protein: 23g
Carbs: 74g
Fat: 27g
Mexican-style Pasta Bake with Mozzarella, Charred Corn & Jalapeño Salsa
A comforting pasta bake with a bit of kick. Add ancho spice for warmth. Stir in charred sweetcorn and sweet tomatoes for a pop of colour. Top with mozzarella and grill until bubbling and golden. Serve alongside a fiery coriander and jalapeño salsa.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium baking dish, a small bowl, a measuring jug & a sieve
Char the corn
- Drain the sweetcorn
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden, then remove and set aside
Prep the veg & cook the pasta
- Meanwhile, thinly slice the onion. Halve the tomatoes
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
Make the sauce
- Reheat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ancho spice, tomatoes and sundried tomato paste and cook for 2 mins, then stir in the passata, stock powder and 150ml water (75ml for 1 person). Simmer for 4-5 mins, until the sauce has reduced slightly
Time to grill
- Turn the grill to high (240C)
- When ready, stir the cooked pasta and corn into the sauce. Season to taste with salt and pepper
- Transfer the pasta into the medium baking dish and tear over the mozzarella. Grill for 8-10 mins, until golden
Make the jalapeño salsa & plate up
- Roughly chop the jalapeños and coriander. Add both to the small bowl with 1 tsp oil and mix to combine
- Share the pasta bake between bowls, topped with the coriander and jalapeño salsa. Serve the salad leaves alongside, drizzled with 1/2 tsp oil, salt and pepper
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.