January 18, 2014

Spinach & Three-Bean Enchilada Pasta Bake

The recipe that Chris requests most often is my enchilada recipe.  As much as I like it too, I decided to try a new version as a pasta bake to break up the monotony of making the same dish repeatedly and I'm so happy with how it turned out.


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.


This recipe makes a lot for two people, but that's ok with me because it reheats beautifully.  In fact, I've had leftovers for lunch and dinner the past two days :)



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
Instructions
  • 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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4 comments:

  1. Yum. Just emailed this to myself to make this week. Thx!

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  2. I love enchiladas but rarely make them--this might be a great alternative.

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  3. I made this last night! Lily loved it with tortilla chips.

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  4. your pics are pretty! Everything looks delish - so awesome meeting you last weekend. Hopefully I'll make it to Miami soon!

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