Enchilada Pasta Bake – dotted with colorful veggies, velvety pockets of cheese, and an array of vibrant spices, this baked Mexican Pasta is the fusion dish of your dreams! There’s no better way to spice up a pasta dish than adding in some homemade enchilada sauce for a fun, Mexican twist!

With bell peppers, corn, onions, and beans, this pasta is not only super colorful, but also super nutritious. The beans add a filling protein along with the various vitamins and minerals in the vegetables to make it a balanced meal!

The real magic of this pasta lies in that creamy, smoky enchilada sauce that is truly heavenly. There’s paprika, there’s oregano, there’s cayenne. The flavors never fall short with this sauce that’s basically liquid gold.

And, what better time to to experiment with cuisines and flavors than when you’re stuck at home? Try this blissful fusion of Italian and Mexican cuisines for a bite of layered, cheesy heaven!

HOW TO MAKE ENCHILADA PASTA BAKE:

1. Saute the Vegetables! Roast the vegetable and spices until they are lightly brown and fragrant. Make sure the vegetables are crisp and retain their crunch.
   

   
2. Add the Enchilada Sauce! Mix in the homemade enchilada sauce with the sautéd vegetables, pasta and sour cream.
   

   
3. Layer and Bake! Add a layer of pasta in an oven-safe dish, followed by a layer of mozzarella cheese. Top it off with the rest of the pasta, shredded cheese, olives and jalapenos. Broil in the oven until the cheese is golden brown.
   

   
4. Garnish and Enjoy! Top it off with avocados, cilantro, tortilla chips and lemon wedges. Serve it warm!

4 from 3 votes

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Enchilada Pasta Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Dotted with colorful veggies, velvety pockets of cheese, and an array of vibrant spices, this baked Mexican pasta is the fusion dish of your dreams! There’s no better way to spice up a pasta dish than adding in some homemade enchilada sauce for a fun twist!

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Mexican

Keyword: one pot

Custom Category: Baked, Dinner, Fusion, Lunch, Main Course, Pasta

Servings: 4

Calories: 480 kcal

Author: Nidhi Bothra

Ingredients

Enchilada Sauce (makes 2 cups):

• 3 tbsp olive oil
• 2 tbsp all purpose flour
• 1 tsp red chili powder
• 1/4 tsp oregano
• 1/2 tsp garlic powder
• 1 tsp cumin powder
• 1 cup tomato puree
• 2 cups vegetable stock , or water
• pinch cinnamon
• pinch sugar
• salt , to taste
• black pepper , to taste

Pasta:

• 3 tbsp olive oil
• 3 cups mini penne pasta
• 1 cup black beans
• 1/3 cup onions , diced
• 1/3 cup mixed color bell peppers , diced
• 1/2 cup corn
• 1 tbsp garlic , minced
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 tsp oregano
• 1/2 tsp red chili flakes
• 1 cup enchilada sauce , made from above ingredients
• 1/3 cup sour cream
• salt , to taste
• black pepper , to taste
• 1/3 cup mozzarella balls
• 1/3 cup shredded cheese
• 1/4 cup olives , diced
• jalapenos , sliced

Toppings:

• 1 avocados , mashed or sliced
• 1/4 cup cilantro , finely chopped
• tortilla chip strips
• lemon wedges

Instructions

Enchilada Sauce (makes 2 cups for storage and later use):

1. For the enchilada sauce, start by heating the oil in a small saucepan until sizzling. Then, add in the flour and spices, whisking vigorously.

2. Once well combined and fragrant, add in the tomato puree and cook for a minute until deepened in color.

3. Then, gradually whisk in the vegetable stock and let it cook for 5-7 minutes on medium heat until it forms a smooth, silky sauce.

4. Remove the sauce from the heat and set aside.

Pasta:

1. For the pasta, begin by boiling the pasta as per a packet instructions in salted water. Drain once al dente and keep aside.

2. In a large saucepan, heat the olive oil. Then, add in onions and garlic and saute for a minute on medium heat.

3. Then, add in the black beans, corn,, bell peppers, paprika, chili flakes, salt, pepper, garlic powder, cumin, and oregano. Sauté for 2-3 minutes or until fragrant. Make sure that you don't over cook the vegetables. The vegetables should remain crisp.

4. Then add in 1 cup enchilada sauce that you made previously. Cook for 2-3 minutes.

5. Then, add in the sour cream and pasta. Mix until well combined and take it off the heat.

6. In an oven safe dish, layer half the pasta, followed by a layer of hand torn mozzarella balls. Top it off with the remaining pasta, shredded cheese, olives and jalapenos.

7. Broil on high for 5-7 minutes or until the cheese is golden brown.

8. Garnish with avocado, cilantro, tortilla chip strips and lemon wedges and enjoy!

Recipe Notes

• Since we're only using about half of the enchilada sauce, you can store the rest in an airtight container in the fridge and use it whenever you’re in the mood for enchiladas! It should be good for 1-2 weeks.
• You can use any pasta of your choice; just be sure to adjust the quantity of the enchilada sauce so that it doesn't dry out.
• You can also use store bough enchilada sauce instead of the homemade  one.

Nutrition Facts

Enchilada Pasta Bake

Amount Per Serving

Calories 480 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 8g50%

Cholesterol 20mg7%

Sodium 1244mg54%

Potassium 844mg24%

Carbohydrates 47g16%

Fiber 12g50%

Sugar 11g12%

Protein 14g28%

Vitamin A 1853IU37%

Vitamin C 26mg32%

Calcium 152mg15%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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