Packed with veggies and made with whole wheat penne, this saucy vegetarian baked pasta packs a little less guilt than your average comfort food casserole. If you've got meat-eaters coming to the table, it's easy to bake two versions: one with ground beef, one without. I've included instructions for cooking it both ways.
Yield: 6-8 servings
Ingredients
8ounceswhole wheat penne pasta
2tablespoonsolive oil
1medium oniondiced (about 2 cups)
1medium green bell peppercut into 1-inch strips
1medium red bell peppercut into 1-inch strips
2medium zucchinihalved and sliced (about 2 cups)
4cupsbaby spinach
1teaspoonkosher salt
1can black beansdrained and rinsed
128-ounce can enchilada sauce (I like a hotter version, but mild works just fine too)
1/2cupsour creamI use low fat, plus more for topping if desired
2cupsshredded cheddar cheese8 ounces
1/2cupblack oliveshalved
3green onionsscallions, diced
If adding ground beef to half:
1/2poundlean ground beefcooked, crumbled, and drained
Instructions
Preheat oven to 350 degrees Fahrenheit.
Cook pasta, according to package instructions, until just al dente. Drain and set aside.
Add olive oil to a large pot over medium heat. Select a pot that will be large enough for mixing the veggies, pasta and sauce later on. Add the onion, bell peppers, and zucchini. Saute until softened, about 6 minutes. Add baby spinach and saute, stirring frequently, until wilted, about 2 minutes. Add salt and stir.
In a medium bowl, whisk together the enchilada sauce and the sour cream.
If making an all-veggie version:
Add the black beans, sauce, and cooked pasta to the sauteed veggies. Toss gently to distribute. Pour veggie and pasta mixture into a 9-inch x 13-inch baking pan. Sprinkle with cheddar cheese and dot with halved olives. Continue to "Bake" step.
If making a half veggie, half ground beef version:
Cook ground beef in a medium saute pan over medium heat until no longer pink. Drain.
Add the black beans, sauce, and cooked pasta to the sauteed veggies. Toss gently to distribute. Transfer 5 cups of the pasta mixture to an 8-inch by 8-inch baking dish and set aside. Add the hamburger to the remaining pasta mixture, mix gently, and pour into another 8-inch by 8-inch baking dish. Sprinkle each with cheddar cheese. Dot with halved olives (my resident carnivore isn't fond of olives, so I put 'em all on mine and leave his plain. Great way to tell the meaty dish from the veggie dish, too). Continue to "Bake" step.
Bake:
Bake for 25-30 minutes until heated through, bubbling, and the cheese has melted.
Sprinkle green onions over the top. Serve with sour cream for topping, if desired.