Think hamburger helper on steroids! This dish is quite nice actually.
Looking at the recipe I thought the corn and olives were odd. They didn’t seem to fit with the rest of the ingredients.
Somehow, they do though. The corn makes the dish have an almost Southwest feel. The olives add a nice bit of saltiness.
I used left over pasta – and I think this is a great use for it! I had half a box of Ditalini and half a box of Elbow noodles. They mixed well with the meat mixture. I think you could easily use whatever you have in the pantry.
I would perhaps use a bit more cheese, but it was fine with the 8 ounces. The cheese on top gets nice and browned and a little crispy. It’s a nice texture addition.
Overall a very nice dish. And it reheats beautifully. A great weeknight meal! Or a great alternative to chili!
BAKED TAGLIARINI
2 Tablespoons Olive Oil
1 Cup Chopped Onion
1 Chopped Bell Pepper
1 Clove Garlic, Minced
1 Can Diced Tomatoes
8 Ounce Pasta Noodles
1 Pound Hamburger
2 Tablespoons Chili Powder
1 Teaspoon Salt
¼ Teaspoon Black Pepper
1 Can Whole Kernel Corn
1 Can Ripe Pitted Olives
8 Ounces Grated Cheddar Cheese
In olive oil sauté onion, bell pepper, and garlic until tender. Add tomatoes and cook for 10 minutes. Cook pasta according to package directions. Saute hamburger until crumbly. Combine hamburger, vegetables, and pasta. Add chili powder, salt, pepper, corn, olives and 7 ounce cheese. Mix well. Place in a casserole and sprinkle with remaining cheese. Bake at 350 degrees for 1 hour.
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