LEFTOVER CHILI PASTA BAKE WITH CREAMY CHEESY FILLING

Ingredients

1 pound rotini pasta (or your favorite shape)

6-7 cups leftover chili*, warmed slightly in the microwave to ‘loosen’ it up

1, 8-ounce package cream cheese, softened

1 cup cottage cheese

1 cup sour cream

1 bunch scallions, chopped (about 1 cup)

1 green pepper, chopped (about 1 ½ cups)

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons melted butter

3 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.

Cook the pasta according to package directions until al dente in salted water. Drain and place back in the pot. Add the chili to the pasta in the pot and mix well until all of the pasta is evenly coated.

In a medium size bowl, mix softened cream cheese, cottage cheese, sour cream, scallions, green pepper, salt, and black pepper.

Spray a 9” x 13” baking dish with nonstick cooking spray.

Spread half of the pasta and chili mixture in the bottom of the casserole dish. Top with the cream cheese mixture and spread evenly over the pasta using a rubber or offset spatula. Spread the remaining pasta mixture over the cream cheese layer. Drizzle melted butter evenly over the top. Top with the shredded cheese.

Bake for 30-35 minutes until bubbly and lightly browned

Remove from oven and let rest for 10-15 minutes. Garnish with more chopped scallions and cut into squares. Go back for seconds…

*You can use homemade or store-bought chili. Here are links to a couple of my favorites:

https://www.dishofftheblock.com/recipe/double-the-beef-three-bean-short-rib-chili/

https://www.dishofftheblock.com/recipe/pams-hot-to-trot-game-day-chili/