From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Baked Enchilada Pasta
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Instructions
1
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Preheat oven to 350℉.
2
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Cook the pasta according to package directions. Drain but do not rinse.
3
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Meanwhile, heat the olive oil in a skillet over medium heat.
4
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Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.
5
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Add the garlic and cook for one more minute.
6
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Place the pasta in a 8” x 8” casserole dish.
7
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Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.
8
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Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish. Stir to coat the pasta completely.
9
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Top with shredded cheese.
10
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Bake for 10-15 minutes, until cheese is completely melted
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the Cajun and taco seasoning in olive oil with garlic and onion for 1-2 minutes before adding other ingredients to unlock deeper, more complex flavors.
- Cook Pasta Al Dente 🍝Undercook your pasta by 1-2 minutes since it will continue cooking in the oven; this prevents mushy, overcooked results in the final baked dish.
- Layer Your Cheese Strategically 🧀Reserve half your cheese for the top layer and mix the other half into the sauce for creamy, cohesive flavor throughout, ensuring maximum melty coverage on top.
- Balance Your Sauce Consistency 🥄Use the diced tomatoes' liquid as part of your moisture content; add extra enchilada sauce if needed so the pasta absorbs flavor without drying out during baking.
- Rest Before Serving ⏱️Let the baked enchilada pasta rest for 5 minutes after removing from the oven to allow the cheese to set and make serving portions cleaner and more cohesive.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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