Skinny Chili Mac Casserole

• 1 cup Rotini Pasta
• 1 lb Lean, Ground Turkey
• 1 small Onion, Diced
• 1 tbsp Garlic, Minced
• 16 oz Kidney Beans
• 14 1/2 oz Diced Tomatoes
• 6 oz Tomato Paste
• 1 tbsp Taco Seasoning (Or More For Desired Taste)
• 1 cup Reduced Fat Mexican Shredded Cheese Blend
• 2 tbsp Olive Oil

1. Preheat oven to 375F.
2. Cook pasta according to package instructions and add 1 tsp salt to boiling water.
3. In a large skillet over medium heat, add extra virgin olive oil.
4. Brown onion, minced garlic and turkey for 7-10 minutes until onions have softened and turkey is browned and cooked.
5. Add in chili beans, diced tomatoes, tomato paste, chili powder, ground cumin and black pepper.
6. Stir all ingredients together over low heat.
7. After pasta has been cooked and drained, add pasta to turkey and bean mixture.
8. Mix all ingredients together with a spoon or spatula, and transfer ingredients to a casserole dish.
9. Sprinkle 1 cup of reduced-fat shredded Mexican cheese blend on top.
10. Bake chili mac in oven for 15-20 minutes until cheese is melted and bubbly.
11. * This dish freezes nicely.
12. To freeze, omit the cheese and baking.
13. After mixing all the ingredients together on stove top, add to a container and freeze.
14. Before serving, thaw mixture, add to casserole dish, top with cheese and bake to heat through.

rotini pasta, lean, onion, garlic, kidney beans, tomatoes, tomato paste, shredded cheese blend, olive oil

Taken from cookpad.com/us/recipes/368994-skinny-chili-mac-casserole (may not work)