This hearty pasta bake is one of those recipes that makes busy weeks easier. It creates a large batch, reheats well, and is perfect for feeding a crowd or stocking the freezer with ready-to-go family meals.
A QUICK NOTE
This is intentionally a big-batch meal-prep recipe. I often portion some into freezer-safe containers so there is an easy backup dinner ready for a hectic night. You can scale the recipe down if you do not need such a large batch.
YIELD & BAKE TIME
One extra-large casserole
Bake time: 35 minutes
INGREDIENTS
3 (8-ounce) boxes chickpea penne pasta
3 pounds ground bison, or ground meat of choice
6 cloves garlic, minced
2 bell peppers, diced
2 (15-ounce) cans low-sodium black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, drained
2½ cups salsa (I used mango habanero)
3 teaspoons dried oregano
3 teaspoons ground cumin
½–1½ teaspoons chili powder, adjusted to your preferred spice level
3 (1.1-ounce) bags Loaded Taco Quest Protein Chips, crushed
1–2 cups shredded cheddar cheese
3 tablespoons sliced green onions, for garnish
Pan: One extra-large baking pan (approximately 19½ × 11⅝ × 3⅛ inches)
DIRECTIONS
1. Preheat the oven to 350°F.
2. Cook the pasta according to the package directions. Drain, cover, and keep warm.
3. In a large skillet over medium heat, cook the ground bison, garlic, and bell peppers until the meat is no longer pink. Break up the meat as it cooks, then drain any excess fat. You can also use the sauté function on a multicooker.
4. Combine the cooked pasta and bison mixture in the large baking pan. Stir in the black beans, tomatoes, salsa, oregano, cumin, and chili powder.
5. Bake uncovered for 30 minutes, or until heated through.
6. Sprinkle the crushed protein chips and shredded cheddar over the casserole. Return it to the oven and bake uncovered for 5 minutes, or until the cheese melts.
7. Garnish with sliced green onions and serve warm.
