Vegetarian Enchilada Pasta Bake

with Barilla® Penne and Traditional Tomato Sauce

Blue Box Penne

Made with

Barilla Penne

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Prep
Cook
Skill
Casual
Diet
Vegetarian


412
CALORIES
9g
TOTAL FAT
69g
TOTAL CARBOHYDRATE
16g
PROTEIN
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Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Penne pasta
  • 1 jar Barilla® Traditional Tomato Sauce
  • 1 jalapeño 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

Instructions

  • 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 jalapeño, 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.
  • 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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