Kosher Baked Spaghetti Chili Recipe

About this recipe

A hearty and flavorful baked spaghetti dish with a kosher twist, featuring seasoned ground beef, kidney beans, and a rich tomato sauce. Perfect for a comforting dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cawston Press Pressed Tomato Juice
• 450G Northern Pasta Co. Fusilli, 450G
• - Tata Salt
• - Chilli Powder Rajah
• 400G Epicure Organic Red Kidney Beans
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Kikkoman Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a skillet, cook 1 diced onion over medium heat until tender. Add 1 tsp salt and 1 tsp chili powder. Cook until the onion is tender, about 5 minutes.
3. 3. In a 2 1/2-quart casserole dish, layer 1 1/2 cups cooked fusilli and 1 1/2 cups kidney beans.
4. 4. Spread the cooked onion mixture evenly over the fusilli and beans.
5. 5. In a bowl, combine 3 cups tomato juice, 1 tsp soy sauce, 1/2 tsp pepper, and a pinch of additional salt if desired. Pour this mixture evenly over the casserole.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.
7. 7. Remove from the oven, let it rest for 5 minutes, and serve warm.