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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
Details
Servings 4
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.
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