Chili Pasta

By Janes_kitchen

left over chili

Ingredients

• 2 C shredded sharp cheddar cheese
• 1 C grated parmesan cheese
• 1 TBL olive oil
• 2 celery ribs, chopped fine
• 1 onion, chopped fine
• 10 oz white mushrooms, sliced thin
• S & P
• 2 C chicken broth
• 1 (14.5-oz) can diced tomatoes w/ juice
• 8 oz rotini pasta
• 3 C leftover beef chili

Preparation

Step 1

SAUTE VEGGIES:
adjust oven rack to upper middle position & heat oven to 450

combine cheeses in sm. bowl
set aside
heat oil in 12" skillet over med high heat until shimmering
add celery, onion, mushrooms & 1/2tsp salt

cover & cook until mushrooms release liquid, abt 5 min

uncover & continue to cook, stirring occasionally, until veggies are lightly browned & softened, abt 5 min

COOK PASTA
stir in broth, tomatoes & pasta
bring to simmer
cover & cook over med heat, stirring occassionally, until pasta is just tender, 8-10 min

BAKE MIXTURE:
off heat, stir in chili & 1-1/2 C cheese
season w/ S & P
sprinkle remaining cheese evenly over pasta & bake until cheese is light golden brown, abt 15 min
cool 10-15 min.