Ingredients :
1 (12 ounces) package Barilla rotini noodles, prepared al dente (or whatever noodles you prefer)
1/4 cup Bertolli olive oil
1 teaspoon kosher salt
1 onion, small diced
1 cup small diced celery
1 tablespoon minced garlic
1 can (4-ounces) chopped green chiles
1 can (28 ounces) crushed tomatoes
1 can (10 ounces) chunky Rotel tomatoes
1 can (10 ounces) red enchilada sauce
1 can (15 ounces) Bush’s black beans, drained and rinsed
2 cups shredded Kraft Colby-jack cheese
1/4 cup thinly sliced green onions, for garnish
Instructions :
Preheat oven to 350 degrees F.
Prepare noodles according to al dente cooking directions.
Heat olive oil over medium high heat and add onion, celery and kosher salt. Cook 5-7 minutes until vegetables are softened and start to look translucent.
Add the garlic and cook another minute, until fragrant.
Turn the heat to medium-low and add the chiles, crushed tomatoes, enchilada sauce, Rotel, black beans and pasta. Mix well until the ingredients are evenly distributed in the pot.
Pour into a large rectangular baking dish, top with shredded cheese and stick in the oven uncovered.
Bake for 25 minutes.
Pull dish from the oven and garnish with the green onions
