Chili Mac

  1. Preheat oven to 350u0b0.
  2. Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
  3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350u0b0 for 10 minutes or until cheese melts, or follow freezing instructions.
  4. TO FREEZE: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc VersaGlass large square container). Cover with lid; freeze up to 2 months.
  5. TO THAW: Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 75 pounds).
  6. TO REHEAT: Cover casserole with foil; bake at 400u0b0 for 20 minutes or until a thermometer inserted in center registers 160u0b0.

rotini, kidney beans, olive oil, onion, fresh garlic, mushrooms, ground turkey, green bell pepper, ground cumin, oregano, kosher salt, paprika, chile powder, freshly ground black pepper, ground red pepper, lower, cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-mac (may not work)

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