VEGGIE-FILLED ENCHILADA PASTA BAKE (WITH OPTIONAL GROUND BEEF)

Veggie-Filled Enchilada Pasta Bake (with Optional Ground Beef) image

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 15

8 ounces whole wheat penne pasta
2 tablespoons olive oil
1 medium onion (diced (about 2 cups))
1 medium green bell pepper (cut into 1-inch strips)
1 medium red bell pepper (cut into 1-inch strips)
2 medium zucchini (halved and sliced (about 2 cups))
4 cups baby spinach
1 teaspoon kosher salt
1 can black beans (drained and rinsed)
1 28-ounce can enchilada sauce (I like a hotter version, but mild works just fine too)
1/2 cup sour cream (I use low fat, plus more for topping if desired)
2 cups shredded cheddar cheese (8 ounces)
1/2 cup black olives (halved)
3 green onions (scallions, diced)
1/2 pound lean ground beef (cooked, crumbled, and drained)

Steps:

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.