4 cups spaghetti sauce
2 15-ounce cans vegetarian chili
1 package frozen corn kernels, thawed
1 onion, finely chopped
2 bell peppers, seeded and finely chopped
1/2 cup chopped fresh cilantro or parsley
1 pound cooked whole grain spiral or elbow noodles, drained
2 cups grated cheddar cheese
2 scallions, chopped finely
1 large bag corn tortilla chips

Place large nonstick skillet over medium heat. Add pasta sauce and chili, stirring to combine. Add corn and mix well. Add onion, peppers and cilantro or parsley and stir. Reduce heat to moderately low and simmer for 15 minutes, stirring often.

Add noodles and cook for 10-15 minutes, until the sauce has reduced a bit. Remove from heat. Sprinkle cheese evenly over the surface. Cover for 10 minutes, until cheese melts. Garnish with chopped scallions.

To serve, place some of the corn chips on each plate and top with casserole.

SOURCE: Taken from the Miami Herald as adapted from Once Upon A Recipe by Karen Greene.