Enchilada Pasta Bake

Total Time:
45 min
20 min
25 min

8 servings

  • 1 box Barilla Penne pasta
  • 1 jar Barilla Traditional sauce
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 15 -ounce can black beans, rinsed and drained
  • 1 4 -ounce can sliced black olives, drained
  • 1 cup shredded cheddar cheese
  • 1 cup crushed tortilla chips
  • 2 green onions, thinly sliced
  • Cilantro leaves
  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.

  • Cook pasta according to package directions; remove from heat and drain well.

  • Preheat oven to 350°F. Combine Traditional sauce with jalapeno, chopped cilantro, and cumin. Spread 1 cup of the sauce mixture onto the bottom of a 13x9x2-inch baking dish.

  • Stir the black beans and the remaining mixture sauce into the pasta; pour into the prepared baking dish.

  • Cover with foil and bake 20 to 25 minutes or until warmed through.

  • Uncover and top with olives and cheese; bake 5 minutes more. Remove from oven and let cool for 5 minutes. Sprinkle with tortilla chips and green onions before serving.

  • Garnish with additional cilantro leaves.

  • Nutrition Facts (per serving): 412 cal., 9 g total fat (3 g sat. fat), 14 mg chol., 725 mg sodium,* 69 g carb., 9 g fiber, 8 g sugar, 16 g pro.

  • Daily Values: 13% vit. A, 22% vit. C, 18% calcium, 25% iron

  • *Sodium does not include salting to taste.

Customize it: Try pinto beans instead of black, or queso fresco instead of cheddar, and customize this casserole to your family's preferences.

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    Recipe courtesy of Food Network Kitchen