Ingredients
Scale
- 1 lb Rotini or Penne pasta
- 1 lb Ground beef or ground chicken
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Step 1: Preparation – Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the package directions suggest. You want the pasta to be slightly undercooked (firm al dente) because it will finish cooking in the oven with the sauce. Drain the pasta and set it aside.
- Step 2: Cooking – In a large skillet or Dutch oven over medium-high heat, brown your ground beef or chicken along with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Drain any excess fat from the pan. Stir in the minced garlic, chili powder, and cumin, cooking for one minute until fragrant. Add the tomato sauce, diced tomatoes, and kidney beans. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
- Step 3: Plating – Combine the cooked pasta and the meat sauce in your prepared baking dish. Stir in 1.5 cups of the shredded cheddar cheese so it melts into the hot mixture. Spread the mixture evenly and top with the remaining 1.5 cups of cheese. Bake for 20 to 25 minutes, or until the cheese is bubbly and starting to turn golden brown. Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro or chopped green onions before serving directly from the dish.
- Cook Time: 45 minutes