1poundrotini pasta(can substitute any short pasta)
1 tablespoonolive oil
1cupdiced onion(about ½ an onion)
3tablespoonschili or taco seasoning mix
215 ounce cansdiced tomatoes
115 ounce canpinto beans, drained and rinsed
2cupshredded cheddar cheese, divided
diced green onion and sour cream for serving (optional)
Preheat oven to 350 degrees and position oven rack in the center of the oven. Bring a large pot of water to boil. Cook the pasta until al dente, according to package instructions. Reserve ½ cup of pasta water and drain; set aside.
In a large pot or dutch oven, heat oil over medium high heat. Add in the ground turkey and cook for about 2 minutes, breaking up with a spoon. Add in the diced onion and continue cooking until the meat is no longer pink and the onions are translucent, about 5 minutes. Add in the garlic and chili or taco seasoning and cook for another minute.
To the pot, add in the diced tomatoes with juices, pinto beans, and reserved ½ cup of pasta water. Bring mixture to a boil and then simmer for about 5 minutes.
Turn off the heat and stir in the cooked pasta and 1 ½ cups of shredded cheddar cheese. Pour the pasta mixture into a large baking pan and top with remaining ½ cup of cheddar cheese. Bake in preheated oven for 20-25 minutes or until the mixture is bubbly, melted, and heated through. Serve with sliced green onions and sour cream (optional)