Quinoa Chili Bake recipe

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Ingredients

cooking spray
1 (8 ounce) package quinoa elbow pasta
1 tablespoon olive oil
1 (15 ounce) can chili with beans (such as Dennison's®)
1 (6.5 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese

Nutrition Info

554.5 calories
carbohydrate: 58.7 g
cholesterol: 65.6 mg
fat: 24.2 g
fiber: 8.3 g
protein: 26.6 g
saturatedFat: 11.8 g
servingSize: -
sodium: 1140.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9-inch baking dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Add past and olive oil and cook at a boil, stirring occasionally until cooked through but firm to the bite, 6 to 9 minutes, drain.

  3. Return pasta to the pot, add chili and tomato sauce and stir. Pour the pasta mixture into the prepared baking dish, top with layers of mozzarella cheese and Cheddar cheese, respectively.

  4. Cook in preheated oven until cheese is completely melted, about 15 minutes.

Recipe Yield

4 servings

Recipe Note

I am trying to lose weight and start a healthier lifestyle, but honestly don't like health food;I like comfort foods. So, the goal here was to develop a comfort food using quinoa and a few simple ingredients for a quick dinner that has more nutrients than the average mac-n-cheese. I'm happy with my results on this one. It may not be the creme de la creme of yummy health foods, but it is easy. And when I say easy, I mean it. As a career woman with a hungry husband, I need to keep things as basic and quick as possible, while catering to a picky husband-kid. Cut with spatula and serve in squares. Enjoy!

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