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.
- Cook pasta and drain.
- Chop onion and pepper.
- Brown onion. Add pepper and cook through.
- Add ground turkey. Season with garlic powder and black pepper. Cook through.
- Add black beans, pasta, jack cheese, and chili powder. Mix over low heat until cheese is melted.
- Transfer to baking dish. Top with cheddar cheese.
- 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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