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Enchilada Pasta

A quick, savory, and creamy dinner idea that combines pasta with delicious enchilada sauce, making it a healthy and flavorful meal for the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 ounces Pasta Use your favorite type, such as whole grain or gluten-free.
Sauce and Protein
  • 1 cup Enchilada Sauce Store-bought or homemade for a healthier option.
  • 12 ounces Lean Sausages Turkey or chicken sausages are great low-fat options.
  • 1 cup Cheese Consider reduced-fat cheese for a lighter dish.
Vegetables
  • 1 cup Bell Peppers Adds color and sweetness.
  • 1 medium Onion Yellow or red onions can be used.
Spices and Garnish
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/4 cup Cilantro Freshly chopped for garnish.

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta using a colander.
  2. In a skillet over medium heat, add the sausages. Cook until browned, crumbling them as they cook to ensure even distribution.
  3. In the same skillet, add chopped onions and bell peppers. Sauté until they are softened.
Combining Ingredients
  1. Add the drained pasta to the skillet. Pour in the enchilada sauce and mix thoroughly. Let it simmer for about 5 minutes.
  2. Sprinkle cheese over the top and cover the skillet. Cook for a few minutes until the cheese is melted and bubbly.
Serving
  1. Remove from heat, sprinkle with fresh cilantro, serve hot, and enjoy your delicious Enchilada Pasta!

Notes

This dish can be prepped ahead of time and stored in the fridge for up to 3 days or frozen for future meals. For a vegetarian option, substitute sausage with black beans or mushrooms.