Birria Baked Penne Pasta
Gluten-Free
If Baked Ziti Went to Mexico...
Some recipes are carefully planned.
Others happen because you have leftover birria, a box of gluten-free penne, and enough confidence to think, "Yeah... this'll probably work."
Fortunately, this one worked really well.
If you've already made my original Birria Pasta, think of this as its richer, cheesier cousin. Instead of serving it straight from the skillet, I switched to chewy penne pasta so every tube could trap that rich birria sauce before baking the whole thing until it was hot, bubbly, and downright ridiculous.
The result is somewhere between baked ziti and Mexican comfort food... and I don't think either country would complain.
Why You'll Love This Recipe
Naturally gluten-free when made with gluten-free penne
A fantastic way to use leftover beef birria
Rich, cheesy, spicy comfort food
Great for meal prep and leftovers
Easy to customize with whatever produce you have in the refrigerator
The Happy Accident That Made This Recipe Better
My favorite part isn't actually the pasta.
It's the cheese.
Instead of reaching for mozzarella like every other baked pasta on the planet, I topped this with pan-seared queso panela.
Here's the funny part...
I say that like I knew exactly what I was doing.
Truth is, we bought the cheese completely by accident after one too many margaritas during a grocery run. Turns out that questionable decision was one of our better ones.
Queso panela is a fresh Mexican cow's milk cheese with a mild, creamy flavor. Unlike mozzarella, it doesn't completely melt into a stretchy blanket of cheese. Instead, it softens while keeping its shape, and when pan-seared, develops a beautifully golden crust with a creamy center.
Now I'm looking for excuses to put it on everything.
Ingredients
Pasta
1 package (400 g) gluten-free penne (I used Rummo)
Water and salt for cooking
Sauce
½ onion, chopped
3 cloves garlic, chopped
1 cubanelle pepper, sliced
1 serrano pepper, sliced
4 plum tomatoes (2 diced, 2 sliced)
Kernels from 1 ear fresh corn (or 1 can, drained)
About ½ pint leftover beef birria with plenty of sauce
¼ cup chopped cilantro
No leftover birria?
Shredded barbecue beef or pot roast works surprisingly well. Just add your favorite hot sauce or a pinch of crushed red pepper flakes to give the sauce that signature spicy kick.
Cheese Topping
½ block queso panela, sliced about ½ inch thick
1 tablespoon avocado oil
Badia Complete Seasoning (optional)
How to Make Birria Baked Penne
Preheat the oven to 350°F.
Cook the penne until just al dente and drain.
In a large skillet, sauté the onion, garlic, cubanelle pepper, and serrano until softened.
Add the diced tomatoes, corn, leftover birria, and sauce. Simmer until thick and bubbly before stirring in the cilantro.
Fold the cooked pasta into the sauce until every piece of penne is coated.
Transfer everything to a casserole dish. Arrange the tomato slices over the top and sprinkle with Badia Complete Seasoning if using.
Cover and bake for 30 to 40 minutes until bubbling.
While the pasta bakes, heat the avocado oil in a non-stick skillet. Season the queso panela and brown each slice for about 2 to 3 minutes per side.
Top the finished pasta with the warm cheese and garnish with torn fresh basil.
Tips
Penne works better than spaghetti because every tube catches the birria sauce.
Don't overcook the pasta before baking. Al dente is perfect.
Fresh corn gives the dish a pop of sweetness that balances the richness of the beef.
Leftovers might actually taste even better the next day.
Recommended Kitchen Tools
Nothing fancy required for this recipe! Just a few kitchen staples:
Large sauté pan
Casserole dish
Non-stick skillet
Chef's knife
Cutting board
Measuring spoons
Need to stock your kitchen? I've rounded up my favorite tools, cookware, and other things I actually use in my [Kitchen Favorites collection on Benable].
Some links may earn me a small commission at no additional cost to you.
More Recipes You'll Love
If this recipe convinced you that Mexican and Italian food belong together, don't miss these next:
Whether you're looking for a creative way to use leftover birria or you're just searching for your next comfort-food obsession, this Birria Baked Penne delivers every time.
Cheesy. Saucy. Spicy. Bubbly.
Exactly how comfort food should be.
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