Firehouse Chili Pasta Bake
- Servings: 10
Warm the bellies of everyone in your household on a cold, winter night with this chunky Ziti chili dish.
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INGREDIENTS:
| 16 oz | San Giorgio® Ziti |
| 1/2 lb | lean ground beef |
| 1 cup | chopped green pepper |
| 1/2 cup | onion, chopped |
| 2 each | garlic cloves, chopped |
| 1 Tbsp | chili powder |
| 1/2 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 14 oz | kidney beans, drained, rinsed |
| 14 oz | diced tomatoes, undrained |
| 12 oz | mild salsa |
| 2 cups | Monterrey Jack cheese, shredded |
DIRECTIONS:
- Heat oven to 375º F. Prepare pasta according to package directions; drain.
- Meanwhile, in large skillet over medium heat, cook meat, green pepper, onion, garlic, chili powder, salt and pepper for 10 minutes; or until vegetables are tender and meat is thoroughly cooked, stirring occasionally.
- Stir in kidney beans, tomatoes and salsa; heat to boiling. Reduce heat; simmer 10 minutes.
- In 13 x 9 x 2-inch baking dish, stir together pasta and sauce until well blended; sprinkle with cheese. Bake 10 minutes or until cheese melts.
