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Creamy Baked Enchilada Pasta
This baked enchilada pasta is a cheesy, flavorful mashup of Tex-Mex and pasta night — packed with corn, beans, and tomatoes in a zesty red enchilada sauce. It’s an easy weeknight dinner the whole family will love.
Ingredients
- 2 ½ cups Rotini or penne pasta, uncooked
- 1 tablespoon Olive oil
- 1 small Onion, diced
- 3 cloves Garlic, thinly sliced
- 15.25 ounces Canned corn, drained
- 15 ounces Canned black beans, drained and rinsed
- 14.5 ounces Diced tomatoes, drained
- 1 teaspoon Taco seasoning
- 1 teaspoon Cajun seasoning
- 1 cup Red enchilada sauce
- 2 cups Cheddar and Monterey Jack cheese, shredded
Instructions
- Preheat the oven to 350 degrees F.
- Spray baking dish with non-stick cooking spray.
- Cook the pasta according to package directions until just shy of al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for 2 to 3 minutes, or until softened.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the cooked pasta, corn, black beans, and diced tomatoes to the skillet. Stir to combine.
- In a small bowl, whisk together the enchilada sauce, taco seasoning, and Cajun seasoning.
- Pour the sauce mixture over the pasta and stir until everything is evenly coated.
- Transfer the mixture to an 8x8-inch baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 10 to 15 minutes, or until the casserole is hot and bubbly and the cheese is melted.
- Let the casserole rest for 5 to 10 minutes before serving.
Christina's Notes
Cook the pasta just shy of al dente since it will continue cooking in the oven.
A blend of cheddar and Monterey Jack cheese provides the best flavor and meltability.
For extra heat, add diced jalapeños or a pinch of cayenne pepper.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven or microwave until warmed through.
A blend of cheddar and Monterey Jack cheese provides the best flavor and meltability.
For extra heat, add diced jalapeños or a pinch of cayenne pepper.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven or microwave until warmed through.