This baked enchilada pasta is an easy, delicious twist on traditional enchiladas. It’s vegetarian and gluten free, and hands on time is only 20 minutes~perfect for a busy weeknight dinner!
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, Mr. Spicy, 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??? Back to this yummy, super easy, baked enchilada pasta…
We’re 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…Pasta with homemade pesto sauce… This Easy Gluten Free Pasta Salad with Tomatoes, Basil, and Fresh Ricotta.. 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?
What you need to make baked enchilada pasta
- Pasta (of course!). I make this baked enchilada pasta with gluten free pasta, but use any pasta you like. For extra protein and fiber, Banza chickpea pasta or Tolerant Foods lentil pasta are a couple of my favorites.
- Enchilada Sauce. You could make you own, but this is an EASY recipe, so why not use pre-made enchilada sauce? A couple of brands I like are: Frontera Red Chile Enchilada Sauce and Simply Organic Enchilada Sauce.
- Black Beans. Or, any beans you have on hand.
- Corn. Frozen corn works well.
- Cottage cheese.
- Cheddar cheese. Pre-shredded cheese makes this super quick and easy.
- Onion
- Cilantro, for garnish.
I hope you love this easy baked enchilada pasta as much as my family and I do!
P.S. And, if your in the mood for a little libation, a nice sipping tequila with lime, {or a Skinny Mezcal Margarita} makes for a fun celebration too. Cheers!
Easy Baked Enchilada Pasta
Ingredients
- 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
- 1 1/2 cups cottage cheese
- 8 ounces shredded cheddar or other cheese
- cilantro for garnish
Instructions
- Preheat oven to 375 degrees, and cook 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 pureed. Set aside.
- Chop onion and olives, and grate cheese.
- 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.
- Remove from oven and let cool for 5 minutes, then serve with cilantro garnish on the side.
Nutrition
