Some foods are just better in concept than reality. Towering sandwiches built way beyond the capacity of an average mouth are sure to disgorge their fillings after even the most careful bites. Ice cream sundaes gleaming with a scoop of every flavor are guaranteed to melt into murky sludge, no matter how many spoons are digging in. Don’t even get me started on coleslaw so slick with mayonnaise that it could also pass for white cabbage soup.
All these disappointments are easily prevented, but 9 times out of 10, the basic construction is a recipe for failure. Seven layer dip is a top offender in my eyes, a frustration compounded by the potential of each flavorful new tier. Refried beans, salsa, cheese, guacamole, olives, lettuce, and herbs – What’s not to love? Well, let’s start with the physical impossibility of fitting all that goodness on top of one tortilla chip, defeating the whole purpose of that deliberate assembly. if you can manage dig down to the bottom without breaking said chip, you’ll be up to your knuckles in guacamole, which strikes me as a pretty serious party foul.
Perhaps we’ve just been thinking about this all wrong. Instead of serving as a starter, these flavorful layers are really meant for the main event. Trade that frilly shredded lettuce for more substantial fare like pasta, and we’ve got a game-changing entree on our hands.
Imagine if baked ziti went on a vacation to Mexico and came back with a fresh new lease on life. Emboldened with spicy enchilada sauce, this unconventional addition allows you full license to scoop out the entire stratified marvel in one satisfying serving.
Gluten-free Tresomega Nutrition noodles inspired this dinner time revelation thanks to their second annual blogger recipe contest. Made of organic quinoa, rice, and amaranth, these macaroni are one of the rare wheat-free varieties up to the task, remaining properly al dente when cooked with care.
Complex in flavor but not in preparation, you can speed through assembly with some easy food hacks, pull out all the stops with homemade staples, or mix and match depending on your preference- and patience. Most critical here is the creamy cashew-based cheese sauce, which has a subtle tang thanks to unsweetened yogurt and the subtle smoky spice of chipotle canned in adobo, but in a pinch, good old pepper jack style vegan cheese shreds will certainly do the trick. There’s no shame in make it mostly homemade; a little shortcut is better than not cooking at all, every single time.
Lose the chips and dip into a new favorite main dish with those same luscious savory layers. This bold new interpretation was built on a stronger foundation than those earlier models and will never let you down.
Seven-Layer Pasta Bake
- 1 (15.4-Ounce) Can Refried Pinto Beans or 1 3/4 Cups Homemade (See Following Recipe)
- 8 Ounces Elbow or Penne Pasta
- 1 (10-Ounce) Can Red Enchilada Sauce or Homemade (See Following Recipe)
- 1 (14.5-Ounce) Can Diced Fire-Roasted Tomatoes, Drained
- 1 - 2 Cups Vegan Cheese Shreds or Homemade Cheese Sauce (See Following Recipe)
- 1 Cup Guacamole, Prepared or Homemade (See Following Recipe)
- 1/2 Cup Sliced Black Olives
- 2 - 3 Scallions, Thinly Sliced
Unfried Refried Beans:
- 1 Tablespoon Olive Oil
- 1/2 Yellow Onion, Minced
- 1 Clove Garlic, Finely Minced
- 1 (14-Ounce Can) or 1 1/2 Cups Cooked Pinto Beans, Thoroughly Drained
- 1/4 Teaspoon Ground Cumin
- 1/4 Teaspoon Salt
- 1/4 - 1/2 Cup Vegetable Stock
Instant Enchilada Sauce:
- 1 (6-Ounce) Can Tomato Paste
- 1/4 Cup Vegetable Stock or Water
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1/4 Teaspoon Salt
Easy Chipotle Cheese Sauce:
- 1 Cup Raw Cashews, Soaked in Hot Water for 1 - 2 Hours
- 1/2 Cup Unsweetened Plain Vegan Yogurt
- 1 Chipotle Canned in Adobo Sauce
- 3 Tablespoons Nutritional yeast
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 - 3/4 Cup Water
- 2 Large, Ripe Avocados
- 1/4 Cup Finely Chopped Onion
- 1 Jalapeno, Finely Minced (Optional)
- 2 Tablespoons Lime Juice
- 1/4 Teaspoon Salt
- Preheat your oven to 350 degrees and lightly grease a 7 x 11-inch casserole pan. If possible, opt for glass to see all those lovely layers! Set aside.
- Set a large pot over high heat on the stove and bring approximately 4 quarts of water to a rapid boil. Add the pasta and cook, stirring occasionally to prevent sticking, for only 6 minutes. It will be noticeably under-cooked, but that’s exactly what you want! If you cook it to al dente perfection now, it will get too soft after baking. Immediately drain and rinse with cold water.
- Begin the assembly process by smearing the refried beans evenly across the bottom of the prepared casserole dish. In a separate bowl, toss the par-cooked pasta with enchilada sauce, stirring well to coat, before evenly distributing the spicy noodles on top. Add the drained fire-roasted tomatoes next, followed by the vegan cheese shreds or sauce.
- Bake for 20 – 30 minutes, until hot all the way through and lightly browned on top.
- Let stand for at least 5 minutes before topping with dollops of guacamole, a sprinkle of black olives, and a final flurry of sliced scallions. Serve right away, while piping hot.
- If making all the individual components from scratch, start with the beans. Heat the olive oil in a medium saucepan over moderate heat. Once shimmering, add the onion and garlic, sauteing until aromatic and lightly browned. This should only take about 8 – 10 minutes, so don’t wander off!
- Add in the pinto beans, cumin, salt, and 1/4 cup of the vegetable stock next. Reduce the heat to medium-low and simmer for 5 minutes. Take a potato masher and smash the beans into creamy submission, adding more stock if needed to reach the right consistency. Enjoy hot or let cool before storing an an air-tight container in the fridge, for up to a week.
- For the enchilada sauce, this is really a no-recipe sort of recipe that you could probably figure out by simply looking at the list of ingredients. All you need to do is whisk everything together until smooth and you’re good to go!
- For the cashew cheese, thoroughly drain the soaked cashews before tossing them into your blender with the yogurt, chipotle, nutritional yeast, garlic powder, salt, and 1/2 cup water. Begin blending on low speed, slowly ramping it up to high as the nuts are broken down. Pause to scrape down the sides of the container as needed, making sure that all the pieces are incorporated. Puree until completely smooth, drizzling in up to 1/4 additional water while running the motor if needed, to reach a silky, pourable consistency, somewhat like pancake batter.
- You can enjoy this all by itself as a simple queso dip or spicy cream sauce, but it can also be stored in an air-tight container in the fridge for up to 4 days if not using immediately.
- Finally, in case you needed a refresher course on how to make guacamole… it’s okay. We all have days like that.
- Pit and peel your avocados, placing them in a medium bowl along with the onion, jalapeno (if you like it hot,) lime juice, and salt. Roughly mash with a fork or potato masher until creamy but still slightly chunky. Use or eat right away; guacamole is always best fresh.
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Amount Per Serving: Calories: 552Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 4mgSodium: 1001mgCarbohydrates: 61gFiber: 16gSugar: 13gProtein: 21g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.