Sometimes I don't feel like making things from scratch; this is particularly true for the lunch hour. However, as it happens, I often manage to make too much pasta for dinner, and inevitably have plenty left over for another meal. For today's lunch, I used up some extra penne in my version of a traditional Cincinnati-style chili three-way: pasta with vegetarian chili and shredded mozzarella cheese. I garnished my chili pasta dish with some oyster crackers for a little extra crunch.
For the chili, I went straight to the can -- and used Amy's organic black-bean chili. Take a look at the ingredient list -- it's full of all sorts of good stuff:
To make the dish, I warmed the chili on the stovetop and re-heated the pasta in the microwave. Once both were heated through, I topped the pasta with the chili and melted a small handful of mozzarella cheese over top the two. I garnished the whole lot with another small handful of oyster crackers, and then it was eatin' time!
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