This isn’t a casserole that you’re going to want to pass up. it’s meaty, cheesy, and ever so flavorful. I seriously cannot get enough of this stuff! You know you’ve hit the jackpot when your kids ask you to make a meal twice. I have been blessed with some of the pickiest eaters on the planet, ok? So, when my little cherubs ask me to make a meal again I know that the recipe must have been a real winner. Even my husband was doting on this enchilada pasta bake. He said it was really good and the flavor combos were epic. Epic. He actually said, “epic.”
This casserole is very easy to make, no joke! I can whip it up and have my family fed and happy in under an hour. It’s that simple!
Ingredients
1 (12 ounces) package Barilla rotini noodles, prepared al dente (or whatever noodles you prefer)
1/4 cup Bertolli olive oil
1 teaspoon kosher salt
1 onion, small diced
1 cup small diced celery
1 tablespoon minced garlic
1 can (4-ounces) chopped green chiles
1 can (28 ounces) crushed tomatoes
1 can (10 ounces) chunky Rotel tomatoes
1 can (10 ounces) red enchilada sauce
1 can (15 ounces) Bush’s black beans, drained and rinsed
2 cups shredded Kraft Colby-jack cheese
1/4 cup thinly sliced green onions, for garnish
Instructions
Preheat oven to 350 degrees F.
Prepare noodles according to al dente cooking directions.
Heat olive oil over medium high heat and add onion, celery and kosher salt. Cook 5-7 minutes until vegetables are softened and start to look translucent.
Add the garlic and cook another minute, until fragrant.
Turn the heat to medium-low and add the chiles, crushed tomatoes, enchilada sauce, Rotel, black beans and pasta. Mix well until the ingredients are evenly distributed in the pot.
Pour into a large rectangular baking dish, top with shredded cheese and stick in the oven uncovered.
Bake for 25 minutes.
Pull dish from the oven and garnish with the green onions.
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Quick Tip: Serve this casserole with salsa and sour cream.