Easy Enchilada Pasta Bake (Gluten Free, Vegetarian)
This Baked Enchilada Pasta (gluten-free, vegetarian) is a plant-forward dish packed with protein, fiber, and warm spices. The perfect healthy comfort food meal for busy weeknights or meal prep. This quick and easy recipe is a crowd-pleaser everyone will love!
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I’ve made this recipe for an easy weeknight dinner, a progressive dinner party, and a more intimate couples dinner. Hands down, every time I make this enchilada pasta recipe, everyone loves it!
Why you’ll love this Enchilada Pasta:
Ingredients You’ll Need
- Gluten-Free Pasta. Choose your favorite gluten-free or regular variety of rotini pasta in any shape you like. Try brown rice, quinoa, lentil, or chickpea pasta. The latter two provide extra protein and fiber!
- Enchilada Sauce. I like Simply Organic Enchilada Sauce or Frontera Red enchilada sauce. You can choose any premade variety or make your own!
- Black Beans. Adds plant-based protein and fiber. Lentils or red kidney beans would be a tasty swap!
- Corn Kernels. Add a bag of frozen sweet corn for extra texture and flavor.
- Onion. I love red or sweet onion for flavor and a prebiotic boost!
- Black Olives. A staple on top of traditional enchiladas and delicious added to this recipe.
- Cottage Cheese. Low-fat cottage cheese adds protein while decreasing saturated fat. Good Culture is my go-to cottage cheese!
- Cheddar Cheese. If you’re really short on time, buy pre-grated cheese. A Mexican cheese blend would also be tasty in this enchilada pasta.
- Cilantro. A must for topping if you’re a cilantro lover like me!
- Optional Toppings. Avocado, sliced jalapeños, or Greek yogurt.
Substitutions & Variations
- Make it Vegan: Use dairy-free cheese or nutritional yeast.
- Add More Protein: Stir in shredded chicken, cooked lean ground beef, or crumbled tempeh.
- Grain-Free Option: Use spaghetti squash or zucchini noodles instead of gluten-free pasta.
- Spice It Up: Add extra chili flakes or diced jalapeños.
How to Make Baked Enchilada Pasta
- Preheat the oven to 375 F. Spray a baking dish with cooking spray.
- Cook the Pasta: Prepare according to package instructions until al dente.
- Blend the Sauce: While the pasta is cooking, blend the enchilada sauce and black beans in a blender until smooth.
- Prep Veggies & Cheese: Chop the onion and olives. Grate the cheese if not using pre-shredded cheese.
- Combine Ingredients: In the prepared baking dish, mix the drained pasta, enchilada/bean sauce, corn, onions, olives, and cottage cheese.
- Add Cheese & Bake: Top with shredded cheese and bake at 375°F (190°C) for 25 minutes or until cheese is melted and bubbly.
- Garnish & Serve: Cool for five minutes before serving. Top with cilantro and any additional toppings.
Storage & Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 2 months. Reheat in the oven or microwave.
- Meal Prep Friendly: Assemble ahead and bake when ready to serve.
Enchilada Pasta Nutrition
One serving of baked enchilada pasta (gluten-free and vegetarian) provides approximately 470 calories, 30 grams of protein, and 15 grams of fiber. It’s one of my favorite ways to eat more plants and protein for gut health and vibrant aging!
Serving Suggestions
This recipe is a meal in itself, but you can serve it with a simple side salad or fresh fruit. As filling as it is, you don’t need anything more. HELLO, SUPER EASY DINNER!!!
And, if you’re craving a margarita, I’ve got you covered with my infamous Triple Citrus Pomegranate Rosemary Margarita. Cheers!
Easy Baked Enchilada Pasta
Ingredients
- Avocado Oil Spray
- 12 ounces gluten-free pasta, i.e. chickpea or lentil 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
- 1 1/2 cups cottage cheese
- 8 ounces shredded cheddar or other cheese
- cilantro for garnish
Instructions
- Preheat oven to 375 degrees, and lightly spray a 13×9 inch baking dish with cooking spray.
- Cook the pasta in a large pot according to directions. While pasta is cooking, combine enchilada sauce and black beans in a blender or food processor and combine until smooth.
- Chop onion and olives, and grate cheese.
- When pasta is cooked, pour it in to a colander to drain well.
- Add the cooked pasta, onions, olives, frozen corn, enchilada/bean sauce, and cottage cheese directly to the baking dish. Mix the ingredients together until well combined.
- Top with grated cheese, and bake for 25 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes. Serve with cilantro on the side.
Notes
- Optional Toppings: Avocado, sliced jalapeno’s, or Greek yogurt.
- Pasta Suggestions: I like to make this with gluten-free or lentil pasta for extra protein and fiber. Two brands to try are Banza and Tolerant.
- Make it Vegan: Use dairy-free cheese or nutritional yeast.
- Add More Protein: Stir in shredded chicken, cooked lean ground beef, or crumbled tempeh.
- Spice It Up: Add extra chili flakes or diced jalapeños.
- Grain-Free Option: Use spaghetti squash or zucchini noodles instead of gluten-free pasta.
Nutrition
More Easy Healthy Gluten Free Pasta Recipes You’ll Love!
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