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