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.



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
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)


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.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

16 thoughts on “Baked Pasta with Enchilada Sauce

  1. Loved the fusion and it looks delicious. Your story on friday sounds similar to ours on weekends. Home cooked meals are far better than ordering from out or going to a restaurant. Husband and I are happy with a bowl of pasta or some sandwiches on weekend, a different menu from the usual weekly one.

    Liked by 1 person

    • Thanks much.. Yes can make it on stove top, follow the same instructions, instead of baking you can, assemble the pasta in lightly greased nonstick dish and cook it covered on low flame till the cheese melts. Could take a lil than 20 mins, keep an eye so that the bottom doesn’t scorch. Hope this helps.


  2. I love the look and sound of this pasta – never tried making it this way before, and it does sound super tempting! 🙂 Would love to make this some time. Could I cut down on the quantity of cheese used here? Also, would it be okay to make this on the stovetop rather than an oven?

    Liked by 1 person

    • Thanks much! Glad to know you want to try making this dish. Yes you can reduce the quantity of cheese by a bit. You should be able to make this on the stove top, I haven’t tried it though. Would love to know how it turns out when you make it..


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