#pastalove: Baked Enchilada Pasta

So… What are you celebrating today? Are you donning a sombrero, a serape, and searching for your last shaker of salt? Are you cheering the ponies on to victory? Or, are you chowing down on a big bowl of delicious pasta??? Me? I’m doing all three 🙂 Happy Cinco de Mayo, Kentucky Derby, and #Pastalove! In honor of this months pasta love fest, and Cinco de Mayo, I created a baked enchilada pasta dish that’s partly based off of this recipe for enchiladas negras I whipped up last weekend for a party at our house. And, for the Kentucky Derby part, Ian, the kids and I, will be heading down to our neighbor’s house for a big ol’ party. I think there’s even a dessert for me, because my neighbor friend stopped by this morning to ask me if I had a gluten-free pie crust and some gluten-free flour she could use to make me a “surprise” pie. I’m not sure exactly what it is, but I know it has chocolate in it 🙂 Don’t I have the nicest neighbor??? Sending you a little sunshine neighbor 🙂 We are big pasta eaters in our house, usually eating it at least once a week, but it’s easy to get in a pasta rut, and I usually end up making the same thing. Pasta with marinara sauce and grass fed ground beef or ground bison… Pasta with this homemade pesto sauce… Pasta with olive oil, chopped tomatoes, chopped basil and fresh mozzarella… And, once in a blue moon, I’ll even whip up some homemade gluten free pasta… It’s all really yummy, and I never get any complaints on pasta night, but isn’t it nice to try something different for a change? Here’s my recipe…

Baked Enchilada Pasta
Prep time
Cook time
Total time
Serves: 8 servings
  • 12 ounces dried regular or gluten-free pasta
  • 16 ounces red enchilada sauce
  • 15 ounce can of black beans, rinsed and drained
  • 1 sweet onion, finely chopped
  • 6 ounce can of black olives, chopped
  • 2 cups frozen corn
  • 1½ cups cottage cheese
  • 8 ounces shredded cheddar or other cheese
  • cilantro for garnish
  1. Preheat oven to 375 degrees, and cook pasta in a large pot according to directions.
  2. While pasta is cooking, combine enchilada sauce and black beans in a blender or food processor and combine until pureed. Set aside.
  3. Chop onion and olives, and grate cheese.
  4. When pasta is cooked, pour it in to a colander to drain well. Then add in onions, olives, frozen corn, enchilada/bean sauce, and cottage cheese. Mix well, and pour in to a 13 x 9 inch pan. Top with grated cheese, and bake for 25 minutes, or until pasta is cooked through, and cheese is melted and bubbly.
  5. Remove from oven and let cool for 5 minutes, then serve with cilantro garnish on the side.
Spicy RD Recipe and Nutrition Notes:

And, if your in the mood for a little libation, a nice sipping tequila with lime, {or a mint julep} makes for a fun celebration too. Cheers! May is #pastalove month! Please join in on the #pastalove fun by linking up any pasta recipe from the month of May 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove :). And, please head on over to my lovely co-hosts to check out all their yummy pasta creations: Astig Vegan, Badger Girl Learns to Cook, Big Fat Baker, Bon a croquer, Cake Duchess, Elephant Eats, Hobby and More, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Rico sin Azucar, Simply Reem, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Whimpy Vegetarian, Vegetarian Mamma, You Made That?, Vegan Yack Attack

Are you/did you celebrate Cinco de Mayo or The Kentucky Derby? What is your favorite “go-to” pasta dish? Take your pick: Tequila, Kentucky Bourbon, or a tall glass of water???

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  1. Ha ha,great minds do think alike :)What a coincidence, even I thought of a mexican pasta bake!!!!And using Fusilli :)Great vegetarian version,since I opted for the Non-vegetarian!!Sending you loads of #Pastalove my friend 🙂

  2. Oooh this sounds so good – I too get in pasta ruts as we definitely eat it at least once a week. Good to hear about your favorite gluten-free brands too. Thanks for addition a new recipe to my weekly rotation! Very much like your tequila/lime photo too 🙂

    • Thanks Deanna-glad to know I’m not the only one who gets in a pasta rut 🙂 Your gnocchi with mushrooms and greens looks divine-can’t wait to try it!

  3. Really good this one! (lots of) cheese, tomato, spicy sauce… yum!!!!

    Sending you some #pastalove!

  4. Oh, this looks AMAZING! This would be a hit at our dinner table…loving all the flavors/ingredients! Excellent #PastaLove post!

    • Thanks so much Liz! I’m loving your “sweet” past idea~Your Nutella and Biscoff Ravioli sound amazing! Just wish there was a gluten-free version of Biscoff 🙂

  5. What a fantastic recipe! Thank you! I might make this instead of the other pasta recipe I Was planning for tomorrow’s dinner…. I tried the Cabot 75% reduced fat yellow cheddar the other day and it was amazing, by the way. How do they do it?!

    Enjoy your weekend 🙂

    • Thanks Gina! I really like the 50 % reduced fat Cabot, because there are no fillers or additives, and unlike many lower fat cheeses, it melts really well, and tastes {to me} like fulll fat cheddar. Never bad to cut back on some cheese calories 🙂 I’d love to know if you make the enchilada back and hear how it turns out for you!

  6. Look at this! You are a culinary genius! I love the combination of pasta and Mexican…2 favs wrapped into one! Cheers to you!

  7. Great recipe! I love enchilada pasta! Sending you some #pastalove!

  8. What lovely photos!!! And your recipe sounds just delicious. Sending you lots of pastalove this month.

  9. Love this lighter baked pasta dish – Ancient Harvest Quinoa Corn Pasta is also one of our favorites.

    • Thanks Jeanette! We go through a lot of Ancient Harvest Pasta at our house 🙂 Would love it if you enter a #pastalove dish in to the bloghop~You have so many healthy and delicious recipes on your blog!

  10. Baked Enchilada pasta sounds so innovative, and those photographs look fantastic.

  11. Such a nice jolly recipe! My only predicament here is the red enchilada sauce; not sure if I can get such a beast in Scotland. We have a Mexican deli so I will have a venture out and see because this looks like something we would all love here at ‘casa foodtoglow’. If I can’t get it do you have a recipe or know of a good one? We like it spicy! And the whizzed black bean trick is a good one to bump up the fibre too. Btw, the home page of wordpress features a blog with hibiscus margaritas that looks really good. Although yet another ‘iffy’ ingredient for us northern latitude folk… And thanks for the kind big up on your FB page. Still not on it myself, on but I saw the mention on your sidebar.

    • Hi Kellie~Confession time…..I have never made homemade enchilada sauce before, so I don’t have a good recipe to recommend to you, but I’m sure you could find a good one googling, or maybe someone reading this will share a favorite recipe with you 🙂 Love the idea of a hibiscus margarita~definitely going to look that one up. And, always happy to give a shout out to your healthy and delicious recipes!

  12. Oh, this sounds fantastic! We have pasta at least twice a month and I do tend to get into a rut with it, doing the same things (usually marinara sauce with roasted veggies) again and again. This would be a great way to do something different that’s still fairly easy!

  13. You got that right, no complaints on pasta night. Go to pastas I do pesto/peas OR I have butternut squash pasta sauce and Raos that we use in a pinch. My boys play hockey late 2 nights so there’s always pasta making at odd times. This recipe looks great. I have one who isn’t fond of melted cheese (can you imagine?) do you think recipe would still work?

    • Oo…yes, peas…love peas with pasta!! What is Raos? I’ll have to look that one up! Hmm…odd son that doesn’t care for melted cheese, but you can easily do without 🙂 Just make sure to sauté the onions first if you aren’t baking the pasta, otherwise the flavor might be a little to strong.

  14. If love love love enchiladas! So having an enchilada in pasta form is such a fantastic idea!! Definitely want to make this! 🙂

  15. Yum, love it and gluten free is perfect too. I’m always looking for ways to incorporate gluten free since my mom is and when I visit her or she visits me I like her to feel like she is not being deprived :). Sending you some #pastalove, I love the sunflowers just beautiful.

    • Thanks for the #pastalove Suzanne, and glad you like the sunflowers! I love how cheerful the are 🙂 Hope you can make this for you mom some time!

  16. Loving all the flavors in this delicious goodness…
    all that cheeses, sauce, beans…Yum…
    I bet this taste divine!!

  17. this sounds delicious! i’ll definitely have to try a version of this soon!

  18. this looks delicious!! i love enchiladas :D. you are right, what a great way to change things up…. 🙂 hope you had a wonderful cinco de mayo weekend.

  19. also what kind of GF pasta brand do you use?

  20. I love the fusion going on! with all those beans, flavors and deliciousness! #pastalove to u!

    Also, Please do drop by fundraiser on my blog, if you have a minute, to bid, or share. I am trying to raise funds through auction of items donated by fellow bloggers for an amazing organization in India. Thanks a bunch! http://hobbyandmore.blogspot.com/p/fundraiser-for-vspca.html

  21. #pastalove!! Do you have any suggestions of what I could use in place of cottage cheese? I need to make it dairy free for my little guy? This sounds so yummy! 🙂

    • Hi Cindy-I would just omit the cottage cheese, and try using your favorite vegan cheese on top to melt such as Daiya brand. Let me know how it works out 🙂

  22. I’ve got to try this quinoa corn pasta. What a fun pasta idea. I get in the same way too during the week. Your pasta ideas are almost identical to mine every week…lol. I do try to make more veggie pasta dishes when I find something wonderful at our local market. This is something we would all love and is perfect for #pastalove month:)

    • Thanks Lora! Yes, it’s so easy to get in a pasta rut 🙂 Great reminder to add fresh, local veggies to any pasta dish. Roasted veggies can be especially yummy too!

  23. This is such a great meal. I adore pasta. I find when I work out more my body just craves it. I love that you celebrated everything. Made me smile.

    Thanks so much for your sweet comment on the post about my dad. I was touched and wanted to let you know it meant so much to me. xx

  24. What a creative dish! I love anything Mexican AND pasta, so enchilada pasta is perfection. Looks delicious!

  25. fun pasta recipe with Mexican flavors and wow your hubby knows how to propose

  26. hi sweetie! Took me a while to get to the bottom of all the lovely comments 😀 Great spicy (RD) post – mmm (make mine tofu though). I just wanted you to know that I nominated you for Versatile Blogger award. Have a visit to my blog (which is not gf today. Sorry) and see what it’s all about. I love your blog and I wanted to let you and others know.

  27. I like pasta and enchiladas but never thought of mixing the two, looks delish! I also love love love those sunflowers 🙂

  28. This is a dish I would devour! I love your addition of the cottage cheese, that sounds really wonderful:-) I love that you celebrated all three occasions, sounds like a perfect weekend to me! Sending love and hugs, Terra

  29. Happy Mother’s Day! 🙂

    The pasta bake sounds wonderful.

    Have a great day!

  30. Niki, unifiedspace says:

    OOOh, so glad I found you through Kellie at Food to Glow. Your blog is gorgeous & the photos make the food look like I can reach in and touch it. My son is DF & GF so this is a great find. 🙂

  31. I was cheering on the ponies for sure! 🙂 I picked Alpha to win and Bodemeister to come in second. I’m a sucker for big bay horses with symmetrical stars and Bodemeister reminded me of Bode Miller who grew up skiing where I did in NH. I know, I know…very legitimate horse-picking strategies I have. Obviously I was wrong about Alpha, but Bodemeister did come in 2nd, so maybe my tactics aren’t so bad! Happy Belated Mother’s Day. Hope the kiddos made your day special!

  32. Found your site through Recipe Redux and thought I’d stop by to check it out. I subscribed to your feed and can’t wait to see what your next post will be!

  33. What a great and original recipe you posted here! Love it!!

  34. Great enchilada! Love your photos! Thanks for sharing the pasta love!

  35. I love the flavors in enchiladas, but can’t stand the texture of cottage cheese (or ricotta). Do you think I could sub something? A light cream cheese or more cheddar?

    • Hi Lisa! Thanks so much for your comment, and, yes, you could absolutely omit the cottage cheese and add more cheddar, or I think monterrey jack would be a great choice too. I’d love to hear how it turns out 🙂


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