Enchilada Pasta Bake
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 cup shredded Colby-jack cheese
- 1/4 cup thinly sliced green onions, for garnish
Instructions
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Preheat oven to 350 degrees F.
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Prepare noodles according to al dente cooking directions.
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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.
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Add the garlic and cook another minute, until fragrant.
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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.
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Pour into a large rectangular baking dish, top with shredded cheese and stick in the oven uncovered.
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Bake for 25 minutes.
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Pull dish from the oven and garnish with the green onions.