Baked Mexican Pasta
Prep: 15 minutes Cook: 45 minutes
- 8 ounces Tinkyada brown rice penne pasta
- 1/4 cup water
- 1 onion, chopped
- 1 1/4 tsp garlic, minced
- 4 ounce can green chilies, chopped
- 1/2 tsp chipotle chili powder
- 14.5 ounce can fire-roasted tomatoes, chopped
- 15 ounce can pinto beans, drained and rinsed
- 1 1/4 cups enchilada sauce
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tofu sour cream
Place a large pot of water on to boil and cook pasta according to package directions, just until barely tender. Drain and set aside.
Preheat oven to 350 degrees.
Place the water in a large non-stick pan. Add the onions and garlic. Cook, stirring occasionally until softened, about 5 minutes. Add the green chilies, mix well, then stir in the chipotle powder. Add the tomatoes, beans and enchilada sauce. Mix well and cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle mixture into a covered casserole dish. Bake covered for 30 minutes.
Serve with the cilantro and tofu sour cream to spoon over each individual serving.
Hints: Cook the pasta until it is just tender. Do not overcook. This may be prepared ahead of time and refrigerated until baking. You will need to add about 10-15 minutes to the baking time. Chipotle chile powder is quite spicy. If you can't find it or would like a less spicy version, use regular chili powder instead. Recipes for enchilada sauce and Tofu Sour Cream may be found in Sauces and Dips and Spreads. If you have any leftovers, this is great reheated for lunch the following day.