Enchilada Layers of Love
Baked Pasta Casserole with Chipotle-Tomato Sauce, Queso Fresco, and Roasted Vegetables
45 minutes
Serves 4
DinnerMexicanVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Mexican-inspired casserole brings together the heartiness of pasta with the bold flavors of enchilada sauce and roasted vegetables. You'll master the art of blooming spices for maximum flavor and achieve a perfect cheesy bake, all in one comforting dish.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Toss zucchini and red bell pepper with 1 tablespoon olive oil and a big pinch of salt on a rimmed baking sheet. Roast for 15 minutes, stirring halfway through, until vegetables are browned and tender.
- 02Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just barely al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
- 03Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and a pinch of salt and cook, stirring often, until translucent, about 5 minutes.
- 04Stir in the minced garlic, chipotle pepper, and ground cumin. Cook for 1 minute, until fragrant.
- 05Add crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened. Season generously with salt and black pepper.
- 06Reduce oven temperature to 375°F. In a large bowl, combine the cooked pasta, roasted vegetables, and most of the tomato-chipotle sauce. Mix well to coat. (Reserve about 1/3 cup sauce for the top.)
- 07Spread half the pasta mixture into a lightly greased 2-quart baking dish. Sprinkle half the queso fresco over the pasta. Repeat with the remaining pasta, then drizzle the reserved sauce on top and finish with the rest of the queso fresco.
- 08Bake uncovered for 15-18 minutes, until the cheese is melted and the sauce is bubbling at the edges.
- 09Let rest 10 minutes before serving.
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