Baked Enchilada Pasta
There’s something totally magical about perfectly tender pasta blanketed in a zesty enchilada sauce, melted bubbling cheese, and colorful veggies that make it super delicious as well as super nutritious!
Get your dose of filling protein from the beans and your vitamins and minerals from the vegetables – making this an all-round balanced vegetarian dish that can be topped with sour cream, guacamole or whatever your taste buds are calling for.
This Baked Enchilada Pasta is the Mexican-inspired meal of your dreams and you get to make it within the comfort of your home in a short amount of time. It’s guaranteed to satisfy even the pickiest of eaters!
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RECIPE TIPS
- Vegan-ize this veg-tastic dish by simply omitting the cheese and any dairy-based toppings. There are various plant-based cheeses out there that you can shred and top your dish with. And if you want to add a topping, then vegan sour cream would be delicious. Heck, why not top it with some delicious guacamole.
- You can use any pasta of your choice; just be sure to adjust the quantity of the enchilada sauce so that it doesn’t dry out.
- This recipe makes use of store-bought enchilada sauce, making it much quicker to whip up but there’s nothing stopping you from making homemade enchilada sauce if you feel extra adventurous!
How to Make Baked Enchilada Pasta
- Preheat oven to 350F. Cook the pasta according to package directions. Drain but do not rinse.
- Meanwhile, heat the olive oil in a skillet over medium heat.
- Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.
- Add the garlic and cook for one more minute.
- Place the pasta in a 8” x 8” casserole dish.
- Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.
- Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish. Stir to coat the pasta completely.
- Top with shredded cheese.
- Bake for 10-15 minutes, until cheese is completely melted.
CAN I FREEZE THIS BAKED ENCHILADA PASTA?
- Yes! Freezing this Baked Enchilada Pasta when using conventional pasta works very well. If I know that I’ll be freezing this dish with the purpose of making a meal ahead of time, I cook the pasta till al dente before freezing it.
- Cover your casserole dish with plastic wrap and store in your freezer for two to three months.
- To reheat, simply thaw it out in the refrigerator a day before eating and then cover the dish in foil (so that the cheese does not over-brown) and bake at 350F until hot and bubbly.
WHAT ADDITIONAL TOPPING CAN I ADD TO THIS PASTA DISH?
You can top this delicious pasta dish with the following if you like:
- Plain Greek yogurt or sour cream;
- Fresh Cilantro and green onion;
- Finely diced jalapeno;
- Guacamole.
Other Mexican-Inspired Recipes To Try
- Instant Pot Mexican Chicken And Rice Soup
- Mexican Bean Dip Cups
- Mexican Tater Tot Casserole
- King Ranch Casserole
Baked Enchilada Pasta
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Ingredients
- 2 1/2 cups pasta uncooked (approximately 4 cups cooked)
- 1 Tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic smashed and sliced
- 1 cup corn
- 1 cup black beans
- 1 cup diced tomatoes
- 1 teaspoon taco seasoning
- 1 teaspoon cajun seasoning
- 1 cup red enchilada sauce
- 2 cups shredded cheese
Instructions
- Preheat oven to 350F. Cook the pasta according to package directions. Drain but do not rinse.
- Meanwhile, heat the olive oil in a skillet over medium heat.
- Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.
- Add the garlic and cook for one more minute.
- Place the pasta in a 8” x 8” casserole dish.
- Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.
- Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish. Stir to coat the pasta completely.
- Top with shredded cheese.
- Bake for 10-15 minutes, until cheese is completely melted.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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