Name: Enchilada Pasta Bake
Prep time: 15 min
Ingredients: 1 (12 ounces) package rotini noodles, prepared al dente; 1/4 cup olive oil; 1 teaspoon kosher salt; 1 onion, small diced; 1 cup small diced celery; 1 tablespoon minced garlic; 1 can (4-ounces) chopped green chiles; 1 can (28 ounces) crushed tomatoes; 1 can (10 ounces) chunky Rotel tomatoes; 1 can (10 ounces) red enchilada sauce; 1 can (15 ounces) black beans, drained and rinsed; 2 cup shredded Colby-jack cheese; 1/4 cup thinly sliced green onions, for garnish

Enchilada Pasta Bake

1 Comment

As easy and delicious as casserole recipes can be, sometimes you get bored of the same old bakes that you have week after week. Enchilada Pasta Bake brings the comfort and ease of a casserole, but the zest and bold flavor of a Mexican dish. Loaded with cheese, beans and noodles, you don't have to worry about tortillas in this recipe remix for enchiladas. Make dinner a fiesta tonight and enjoy!

Serves4

Preparation Time15 min

Cooking MethodCasserole

Ingredients

1 (12 ounces) package rotini noodles, prepared al dente
1/4 cup olive oil
1 teaspoon kosher salt
1 onion, small diced
1 cup small diced celery
1 tablespoon minced garlic
1 can (4-ounces) chopped green chiles
1 can (28 ounces) crushed tomatoes
1 can (10 ounces) chunky Rotel tomatoes
1 can (10 ounces) red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded Colby-jack cheese
1/4 cup thinly sliced green onions, for garnish

Instructions

Preheat oven to 350 degrees F.
Prepare noodles according to al dente cooking directions.
Heat olive oil over medium high heat and add onion, celery and kosher salt. Cook 5-7 minutes until vegetables are softened and start to look translucent.
Add the garlic and cook another minute, until fragrant.
Turn the heat to medium-low and add the chiles, crushed tomatoes, enchilada sauce, Rotel, black beans and pasta. Mix well until the ingredients are evenly distributed in the pot.
Pour into a large rectangular baking dish, top with shredded cheese and stick in the oven uncovered.
Bake for 25 minutes.
Pull dish from the oven and garnish with the green onions.

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Janice L

Jan 27, 2017

I think that this would be an interesting recipe to make - a pasta bake with the flavor of enchiladas, instead of a traditional Italian pasta casserole. Sliced black olives would be a welcome addition to this dish. The rotini should be drained, while they are still a bit underdone because they will continue to cook in the oven. Then, the pasta will be just the right consistency when it is ready to be served.