Chili-Pasta Bake

Makes 4 (1-cup) servings
Prep Time: 20 min
Baking Time: 1 hrs

Ingredients:

• 1/2 - pound extra lean ground beef
• 1 - medium (1/2 cup) onion, chopped
• 2 - teaspoons chili powder
• 1/2 - teaspoon salt
• 2 - cups tomato vegetable juice
• 1 - can (15-ounce) chili beans in sauce
• 1 - can (14.5-ounce) zesty chili-style chunky tomatoes
• 5 - ounces (1 1/2 cups) uncooked dried cavatappi pasta*
• 2 - teaspoons Worcestershire sauce
• 4 - slices (3/4-ounce) Deli American Cheese, cut into thin strips

Directions:

Preheat oven to 350°F. Spray 2-quart baking dish with no-stick cooking spray. Set aside.

1. In a 10-inch skillet, cook ground beef over medium-high heat for 4 to 6 minutes, stirring occasionally, until browned. Drain off fat.
2. Add onion, chili powder and salt.
3. Continue cooking for 4 to 5 minutes, stirring occasionally, until onion is softened.
4. Spoon beef mixture into prepared baking dish.
5. In a large bowl, combine vegetable juice, beans, tomatoes, pasta and Worcestershire sauce.
6. Pour bean mixture over beef mixture in baking dish.
7. Cover tightly with aluminum foil and bake for 50 to 60 minutes or until pasta is tender.
8. Uncover and top with cheese. Continue baking for 5 to 10 minutes.

*Substitute 1 1/2 cups uncooked dried elbow macaroni or rotini. Decrease baking time by 10 minutes.

FREEZE AND BAKE LATER METHOD: Prepare recipe as directed. Place in freezer container. Freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°F. Place mixture into 2-quart casserole dish sprayed with no-stick cooking spray. Cover with aluminum foil; bake as directed until mixture is heated through. Uncover; sprinkle with cheese.

Alan's Kitchen Tip:

• Substitute plain chili beans in sauce if a milder flavor is preferred or add 1/2 teaspoon hot pepper sauce if more heat is desired.

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