Recipe: Southwestern Pasta Bake

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Southwestern Pasta Bake
(gluten/soy/corn/egg/tomato free, with dairy and lactose free options)

This recipe was inspired by Living Light’s Chili Con Queso recipe. I wanted to make something that was more conducive to my allergies and didn’t contain tomato, yet still had a southwestern feel, which I think I was able to accomplish with this dish.

16 oz gluten-free penne
1 lb ground turkey
1 medium sized onion
1 red pepper
15.5 oz can of black beans, drained (about 1 1/2 cups cooked beans)
6 oz jack cheese – sliced or shredded (I used unpasteurized because of my lactose intolerance.)
3 oz cheddar cheese – sliced or shredded (I used unpasteurized.)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons chili powder

To make this dairy-free, you can use all Daiya cheddar (instead of the Jack), or use a combo of mozzarella and cheddar. For lactose-free you can use rice shreds.

Making It:

  1. Cook pasta and drain.
  2. Chop onion and pepper.
  3. Brown onion. Add pepper and cook through.
  4. Add ground turkey. Season with garlic powder and black pepper. Cook through.
  5. Add black beans, pasta, jack cheese, and chili powder. Mix over low heat until cheese is melted.
  6. Transfer to baking dish. Top with cheddar cheese. 
  7. Bake at 375 degrees for about 20 minutes, then put under the broiler until slightly browned (about 4 minutes).

The chili powder is key because it really gave it more of a southwestern feel. I also think the jack cheese helped.

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