Enchilada Meatball Pasta Bake (No Boil!)
An easy and super delicious pasta bake with mini meatballs and enchilada flavors!
Servings: 6 - 8 servings
Calories: 849kcal
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 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- fresh chopped cilantro, for topping
Instructions
- Preheat oven to 400 degrees F.
- Grease a 9x13" 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