Photo: Roberto Caruso
The bold (but not too spicy) flavours of chili merge with the classic comfort food in this oh-so-cheesy chili mac.
225 g scoobi doo (cavatappi) pasta
2 tsp canola oil
2 garlic cloves, minved
1 onion, finely chopped
1 yellow sweet pepper, finely chopped
1 227-g pkg sliced cremini mushrooms
250 g medium ground beef
2 tbsp tomato paste
1 tbsp ground chili powder
1 tsp dried oregano
1/4 tsp salt
1 680-mL jar passata, (strained tomatoes)
1/2 540-mL can red kidney beans, drained and rinsed
1 1/4 cups grated yellow cheddar
1 1/4 cups grated mozzarella
Cook pasta according to package directions (omitting salt) until tender, 8 to 10 min. Drain and set aside.
Heat an extra-large frying pan over medium. Add oil, then garlic, onion, pepper and mushrooms. Cook until onion and mushrooms start to soften, 3 to 4 min. Crumble in meat. Stir in tomato paste, chili powder, dried oregano and salt. Cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 min. Add passata, cooked pasta and beans. Gently boil until heated through. Sprinkle cheese overtop. Reduce heat to medium-low. Cook, covered, until cheese melts, about 2 min.
Calories 618, Protein 34g, Carbohydrates 57g, Fat 28g, Fibre 7g, Sodium 871mg.
You don't get a melty, gooey topping like this without some serious cheese. To cut back, use 3/4 cup each cheddar and mozzarella.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
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