Enchilada Meatball Pasta Bake is an easy and delicious no-boil pasta casserole made with enchilada sauce, mini meatballs, corn, black beans, and lots of cheese! My kids absolutely love this easy weeknight pasta bake and it’s SO good made with Simek’s mini meatballs!
As my boys get older and older, I can feel us getting out of the picky toddler phase when it comes to dinnertime. Soren used to push away every single dinner plate claiming “What?! I don’t like THIS!” before he even looked at what it was. Kids are fun. Lately, he’s been trying what’s on his plate first and THEN decides if he prefers it or not. Winning! Let me just say, this Enchilada Meatball Pasta Bake was a huge win for all three of the kiddos. Oh, and for the adults too!
What You’ll Need
Penne Pasta – really any kind of short noodle will work, but we like penne.
Corn – we prefer frozen corn.
Simek’s Mini Meatballs – these mini meatballs are so perfect for casseroles. The mini size means they’re distributed more evenly, but if all you have access to are regular sized frozen meatballs, that’s totally fine! Or if you’re feeling extra, make my all-purpose beef meatballs!
Half and Half – the addition of half and half makes this casserole creamy, which is so perfect with the enchilada sauce!
Shredded Cheddar Cheese
How to Make No Boil Enchilada Meatball Pasta Bake
This pasta bake comes together really quickly, since you don’t have to boil the pasta. To start, preheat the oven to 400 degrees F and grease a 9×13″ baking dish. Then, add the pasta, black beans, corn, meatballs, enchilada sauce, chicken broth, half and half, and spices. Give it a little stir, cover with foil, and bake for 40 minutes.
After 40 minutes, add the cheese and give it all another little stir. Cover again and bake for 10 more minutes. After 10 minutes, the cheese should be melty and gooey, and the pasta bake should be ready to eat! Top with fresh cilantro and then serve. Enjoy!