Enchilada Pasta Bake

Name: Enchilada Pasta Bake
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 box cooked pasta of choice; 0.5 cup red enchilada sauce; 1 cup steamed veggies of choice; 1 cup cooked ground meat of choice; 0.5 cup shredded cheese of choice; fresh cilantro; non-stick cooking spray

15 mins prepServes 4

I love enchiladas but I don’t always love prepping the tortillas. I have a pretty good technique of softening the tortillas on the stove top in hot water before stuffing them but that still takes a chunk of time that I don’t always have. That’s when the enchilada pasta bake was born! I wanted enchiladas last week and throwing pasta on the stove was doable so I combined the two. I’ve never been so happy with a pasta bake! Joel’s mind was blown and I’m already planning on making it again tomorrow.

4 servings

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Instructions

Preheat oven to 350°F and spray an 8x8 baking dish with non-stick cooking spray, set aside. Mix all of the ingredients, except for the cheese and cilantro, together in a large bowl or the pot you just cooked the pasta in. Pour the pasta mix into the prepped baking dish and evenly top with shredded cheese. You can add as much cheese as you’d like! Bake for 10 minutes or until the cheese is melted and the pasta bake is heated all the way through. Remove from the oven and top with fresh cilantro. I served mine over romaine lettuce to get some extra veggies in me but you can eat this straight from a bowl. It’s even better the next day as leftovers!

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Enchilada Pasta Bake

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