Ingredients
- Servings: 4
- 8 ounces spaghetti, uncooked
- 4 cups chili
- 3/4 cup sharp cheddar cheese, shredded
Recipe
- 1 cook spaghetti in a large pot of salted boiling water until nearly tender (al dente), drain.
- 2 preheat broiler.
- 3 divide spaghetti among four oven-proof au gratin dishes.
- 4 spoon chili over pasta.
- 5 sprinkle with cheese, and place under the broiler until cheese melts.
- 6 serve with cheese toast.
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