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Chili Noodle Bake

We’ve all been there; leftovers.   What to do, what to do?  Well, here I took the remaining chili we had leftover and I transformed it I to something amazing!!!  Really though the reason I had to transform the dinner is because there wasn’t enough chili leftover to eat as a meal so I had to stretch it out with something else and alas, Chili Noodle Bake was born (and delicious!).

Serves 4

375 g whole wheat rotini (about 5 cups of dried pasta), cooked 2 minutes less than package directions

½ Batch of Chilli

¾ Cup grated old cheddar cheese.

Preheat your oven to 375.

Place a large pot of salted water to boil and then cook the pasta 2 minutes less than package indicates.

Strain the pasta and then combine it with the chili.

Transfer to a greased casserole dish and top evenly with the cheddar.

Place the casserole dish on a baking sheet (your oven will thank you).

Bake for 30 minutes, uncovered, until the cheese is bubbling and slightly browned.

Garnish with sliced green onions.

Notes:

  1. Feel Free to use any short pasta of your choosing.
  2. Feel free to switch up the cheese also!
  3. As always, feel free to go with turkey chilli instead of beef.

Chilli Noodle Bake