To make this version a little easier, I used a can of enchilada sauce which felt ok because all recognizable ingredients were listed on the can I couldn't find medium shell pasta at Whole Foods, which is typically used for pasta bakes, so I settled for orecchiette which worked just as well.
You might be thinking "hey big spender, shopping at Whole Foods," but it's only because I'm there once a week to pick up my CSA box and it's easier to grab a few items while there than fight Miami traffic to stop at Publix, which is the cheaper option. I miss Woodman's so much.
Spinach & Three-Bean Enchilada Pasta Bake
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients (8 servings)
- 1 lb medium pasta shells (such as fusilli)
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 cup chopped onion
- 4 cloves garlic, minced
- 8 oz can tomato sauce
- 15 oz can kidney beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 6 oz baby spinach
- 15 oz can enchilada sauce
- 1 cup shredded co-jack cheese
- 1 bunch green onions, thinly sliced
- Heat oven to 350 degrees.
- In a stockpot, cook pasta according to package directions.
- Meanwhile, in a 12" saute pan heat olive oil over medium-high heat. Add bell pepper, onion and garlic. Cook for 3 minutes, stirring occasionally.
- Stir in tomato sauce, beans, chili powder, salt and cumin; simmer for 3 minutes.
- Drain pasta and return to stockpot. Top pasta with spinach and the bean mixture. Stir until the spinach is wilted a bit. Then stir in the enchilada sauce. Pour into a 9x13 pan or baking dish and top with cheese.
- Bake for 20-25 minutes or until cheese is melted. Sprinkle with green onions before serving.
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