Rock your weeknight eats with this make-ahead Enchilada Pasta Casserole. This delicious freezer-friendly dinner can be meal prepped in advance enjoyed all week long!
Bake on the center rack at 350 F for about 15-20 minutes or until hot and bubbly.
Freezing this for later? Go for it! During step 6, stop before adding the cheese and freeze in an airtight pyrex container with a lid or in a foil baking dish covered in a layer of Saran Wrap then wrap tightly with aluminum foil to seal.
To reheat, pasta may be defrosted overnight in the refrigerator and baked once thawed as directed above (should take about 30 minutes straight from the fridge) or bake directly from the freezer. To bake from frozen, remove plastic, add cheese, cover with foil. Bake at 375 degrees until hot in center, about 1 hour; remove foil.
Nutrition Facts below are estimated using an online recipe nutrition calculator and include both the homemade enchilada sauce and pico from the recipe card. Adjust as needed based on swaps and such and enjoy!
Recipe by Peas and Crayons - Enchilada Pasta Casserole with Healthy Homemade Enchilada Sauce https://peasandcrayons.com/2013/08/fiesta-enchilada-casserole-healthy-homemade-enchilada-sauce.html