Today's recipe is a hearty, filling, family-friendly classic. Slighty undercook the pasta to make sure it doesn't end up too mushy. Reduce the amount of red pepper for sensitive palates, or crank it up for spice lovers. Freeze half for another day.
CHILI MAC
12 oz. uncooked rotini spiral macaroni or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tbsp. olive oil
2 c. chopped onion
2 tbsp. minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 oz. ground turkey breast
2 c. chopped green bell pepper
4 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ancho chili powder
1 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 cups lower-sodium marinara sauce
cooking spray
4 oz. extra-sharp cheddar cheese shredded, about 1 cup
Preheat oven to 350.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic. and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2qt.) baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.
FREEZING INSTRUCTIONS: SPOON HALF OF THE UNBAKED MIXTURE INTO A 2 QT. BAKING DISH. COVER WITH A LID; FREEZE UP TO 2 MONTHS.
TO THAW: REMOVE LID; PLACE IN MICROWAVE. MICROWAVE AT 30% POWER 30-40 MINUTES (OR ON DEFROST SETTING FOR 3.75 POUNDS)
TO REHEAT: COVER CASSEROLE WITH FOIL; BAKE AT 400 FOR 20 MINUTES OR UNTIL THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES.
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