I make this baked pasta casserole when I have leftover pumpkin chili, but you could use any kind of chili. It's not really much of a recipe as much as an idea anyway.

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Name: Chili Mac
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 lb gluten free corn pasta; 2 yellow onions chopped; 1 red or yellow bell pepper chopped; 4 cloves Garlic chopped; 2 14 ounce cans Ro-Tel style tomatoes pureed; 2-3 C lefotver chili; 3 C Cheddar cheese shredded; 1 C Sour cream

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INGREDIENTS

1 lb gluten free corn pasta
2 yellow onions ; chopped
1 red or yellow bell pepper ; chopped
4 cloves Garlic ; chopped
2 14 ounce cans Ro-Tel style tomatoes ; pureed
2-3 C lefotver chili
3 C Cheddar cheese ; shredded
1 C Sour cream

Servings

INSTRUCTIONS

Preheat oven to 350. Oil a large, deep casserole dish.

Bring a large pot of water to a boil and cook pasta according to directions.

Meanwhile, heat olive oil and saute onions and peppers until soft and fragrant. Add garlic and cook over medium heat for a couple minutes more. Turn off heat and set aside.

Drain pasta and return to empty pasta pot. Add chili, onion-pepper mixture, pureed tomatoes, and sour cream--mix to combine and season with salt and pepper to taste.. Add in 2/3 of the grated cheese, mix again. Transfer mixture to prepared casserole and top with remaining cheese. Bake until heated through and bubbly, 30-45 minutes or so.

NOTES

There really are no hard and fast rules or amounts here--the important thing is that it doesn't dry out while baking so if you need more moisture, add it. You can use more pureed tomato, salsa, chicken broth, whatever you like--your call!

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Nutrition

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Serving Size: 1 Serving (344g)
Recipe Makes: 8 Servings

Calories: 553
Calories from Fat: 230 (42%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.5g
Cholesterol 74.1mg		23 %
Sodium 804.3mg		28 %
Potassium 765.2mg		20 %
Total Carbohydrate 62.6g		18 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 51.9g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 553

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