Barilla® Vegetarian Enchilada Pasta Bake

This enchilada pasta recipe is a flavorful vegetarian pasta bake with a kick.

  • 412
  • 9g
  • 69g
  • 16g
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Ingredients for 8 people

  • 1 box Barilla® Penne pasta
  • 1 jar Barilla® Traditional 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


  1. 1
    In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
  2. 2
    Cook pasta according to package directions; remove from heat and drain well.
  3. 3
    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.
  4. 4
    Stir the black beans and the remaining mixture sauce into the pasta; pour into the prepared baking dish.
  5. 5
    Cover with foil and bake 20 to 25 minutes or until warmed through.
  6. 6
    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.
  7. 7
    Garnish with additional cilantro leaves.
  8. 8
    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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