A comforting and flavorful chili pasta bake that combines the heartiness of chili with the satisfying texture of pasta.
Heat a skillet over medium heat and cook the ground turkey until browned.
Use a wooden spoon to break up the turkey into small pieces as it cooks for even browning.
Add the chopped onion to the skillet and sauté until softened.
Cooking the onion with the turkey allows the flavors to meld together.
Stir in the kidney beans, tomato sauce, diced tomatoes, chili powder, oregano, garlic powder, salt, and pepper.
Mix thoroughly to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Cover the skillet partially to retain moisture while allowing the sauce to thicken.
Meanwhile, cook the pasta in a saucepan according to package instructions until al dente.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Combine the cooked pasta with the chili mixture and transfer to a baking dish.
Mix gently to avoid breaking the pasta.
Top with shredded cheddar cheese and bake in a preheated oven at 180°C (350°F) until the cheese is melted and bubbly.
For a golden crust, broil the dish for an additional 2-3 minutes.
Serve the chili pasta bake warm, garnished with fresh herbs if desired.
Pair with a side salad or garlic bread for a complete meal.
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