Recipe from: Shiree Christensen
4-6 Servings Prep: 20 min. Bake: 25 min.
Ingredients
2-1/2 cups uncooked spiral pasta
1 can (15 ounces) vegetarian chili with beans
1 jar (12 ounces) chunky salsa
1 can (11 ounces) whole kernel corn, drained
1/2 cup shredded cheddar cheese
Directions:
Cook pasta according to package directions; drain. In a large bowl, combine the chili, salsa and corn. Add pasta; toss to coat.
Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 400° for 25-30 minutes or until bubbly. Yield: 4-6 servings.
4-6 Servings Prep: 20 min. Bake: 25 min.
Ingredients
2-1/2 cups uncooked spiral pasta
1 can (15 ounces) vegetarian chili with beans
1 jar (12 ounces) chunky salsa
1 can (11 ounces) whole kernel corn, drained
1/2 cup shredded cheddar cheese
Directions:
Cook pasta according to package directions; drain. In a large bowl, combine the chili, salsa and corn. Add pasta; toss to coat.
Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 400° for 25-30 minutes or until bubbly. Yield: 4-6 servings.
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