Baked Pasta with Enchilada Sauce

It’s Friday, don’t want to go out for dinner, but want to eat
– something different
– that doesn’t need a lot of time and effort to cook
– tasty food
– with veggies but kids don’t grumble seeing the veggies.
– with cheese

This baked pasta fits right in, to satisfy all of the above. It is creamy, has cheese, veggies, beans and is spicy. It is a hearty meal, for which the spice level could be altered. Perfect dish for those who love Mexican flavors and pasta. I love to experiment with flavors, this combination turned out to be a delicious fusion variety.

Ingredients

dried pasta 1 bag (15 oz)
oil 6 tsp
corn kernels 1 cup
bell pepper/sweet bell peppers 1/2 cup, chopped
onion 1/2 cup, cut lengthwise
taco seasoning 2 tsp
sour cream / greek yogurt 1/2 cup
cheddar cheese 1 cup
lite Mexican blend cheese 1 cup
pepper jack cheese 1/2 cup or more
chopped green onions 1/2 cup
black beans 1 can, drained
jalapeños 1, sliced
cilantro 1 cup finely chopped

for enchilada sauce
Ingredients
chili powder 1 tbsp (or less, as per taste)
wholewheat flour 1 1/2 tbsp
cocoa powder 1 tsp
garlic powder 1/2 tsp
salt to taste
oregano 1/2 tsp
water 1 1/2 cups
tomato sauce 1/2 can or (mix 3 tbsp of tomato paste with 1/2 cup water)

Method

for enchilada sauce
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce and boil for 5 mins

sauce for the pasta
Preheat the oven to 350 deg F.
Grease a baking dish and set aside.
Cook the pasta as per package instructions, drain and set aside.
Heat oil in a pan, add the corn and fry it slightly roasted.
Add the bell pepper, onions to the roasted corn.
Sauté until soft, for about 5 minutes.
Sprinkle the taco seasoning over the veggies.
Mix in the drained black beans.
Pour the enchilada sauce, sour cream/greek yogurt.
Mix well.
Stir in 1/2 cup of cheddar cheese.

assembling & baking
In the greased baking dish, add half of the cooked pasta.
Spread some of the veggie sauce over the pasta, and sprinkle half of each type of cheese over it.
Add the rest of the pasta, evenly across the dish.
Pour the rest of the sauce over the pasta.
Top with the remaining cheese, green onions and jalapeño slices.
Bake for 20 mins.
Sprinkle the cilantro while the pasta is still hot.

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