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.
• Black Beans
• 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!
• Enchilada Sauce
• Chicken Broth
• Half and Half – the addition of half and half makes this casserole creamy, which is so perfect with the enchilada sauce!
• Cumin
• Chili Powder
• Garlic Powder
• Shredded Cheddar Cheese
• Cilantro

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!

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Enchilada Meatball Pasta Bake (No Boil!)

An easy and super delicious pasta bake with mini meatballs and enchilada flavors!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: beef, dinner, easy dinner, main dish, pasta

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 -8 servings

Calories: 849kcal

Author: Taylor

Ingredients

• 16 ounces penne pasta
• 14 ounces black beans
• 2 cups frozen corn
• 14 ounce bag Simmer's mini meatballs
• 20 ounces red enchilada sauce
• 2 cups chicken broth
• 1 cup half and half
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 cups shredded cheddar cheese
• fresh chopped cilantro, for topping

Instructions

• Preheat oven to 400 degrees F.
• Grease a 9×13" baking dish.
• To the baking dish, add the uncooked pasta, beans, corn, meatballs, enchilada sauce, broth, and spices and stir gently to mix.
• Cover with foil and bake for 40 minutes.
• Stir in the cheese, cover again with the foil, and bake 10 more minutes.
• Stir well.
• Top with fresh cilantro and serve!

Nutrition

Calories: 849kcal | Carbohydrates: 97g | Protein: 41g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 1432mg | Potassium: 870mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1266IU | Vitamin C: 7mg | Calcium: 362mg | Iron: 4mg

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