Chili Pasta Bake

Last week when I made Chili Stuffed Potatoes, I made a double batch of chili. Instead of serving the leftovers for lunch, I repurposed the chili to make a Chili Pasta Bake. It is easy to make whether you are making it with leftover chili or making it from scratch.

Ingredients:

5 – 6 cups of chili (here is my mild chili recipe)
12 oz package of rotini pasta
1/2 cup shredded cheese

Directions:

Cook pasta according to package directions. This can be done while you are making chili. If you are making chili instead of working with leftovers, skip the last step where you simmer the ingredients so the flavors will blend because they will be able to do this final step in the oven.

Mix chili and drained pasta together in a 13 x 9 baking dish.

Sprinkle cheese over the top. cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 5 more minutes or until cheese is melted.

This casserole provides enough for two dinners for my family of five. I served it with asparagus from my evening of batch cooking vegetables and a garden salad.

This post is linked to $5 Dinner Challenge and Tempt My Tummy Tuesday.