Chili Pasta Casserole

Chili Pasta Casserole

Two comfort food favorites—pasta and chili con carne—come together in this delicious chili pasta casserole, which combines the traditional elements of chili-ground beef, earthy spices, and chunky tomatoes and perfectly cooked al dente pasta, all smothered with creamy cheddar cheese.

Chili Pasta Casserole

Casseroles are life-savers when it comes to providing the family with homemade meals, especially on busy weeknights. More often than not, when busy parents find themselves pressed for time in the evenings they opt for a quick dinner option for the family, which usually means take-out, and coincidentally equates to unhealthy.

With this chili pasta casserole you can rest assured that dinner will be stress-free and no- fuss. Prepare large batches of this freezer-friendly meal in advance (for example, on the weekends when you have more time available to you) then simply remove from the freezer and warm up in the oven.

Chili Pasta Casserole

For this recipe I’ve used previously prepared chili con carne (conveniently frozen in batches), which makes the preparation for this meal even simpler. Simply defrost the chili, cook the pasta, then mix it all together in a casserole dish, top with shredded cheddar cheese and bake until bubbly.

Serve this chili pasta casserole with fresh scallions and a dollop of plain Greek yogurt or sour cream.

Chili Pasta Casserole

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Chili Pasta Casserole

2016-03-04
: Serves 6
: 10-12 min
: 15-20 min

Two comfort food favorites—pasta and chili con carne—come together in this delicious chili pasta casserole, which combines the traditional elements of chili-ground beef, earthy spices, and chunky tomatoes and perfectly cooked al dente pasta, all smothered with creamy cheddar cheese. Casseroles are life-savers when it comes to providing the family with homemade meals, especially on busy …

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Chili Pasta Casserole
5
5
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60
Ingredients
    5 cups cooked chili
  • 4 cups dry elbow macaroni
  • 3 cups cheddar cheese, grated
Directions

Set the oven to 400 degrees. In a large pot bring water to a boil. Add the pasta and cook for 1-2 minutes less than the suggested cooking time on the package. Once cooked, drain and return to the pot. Add the chili and mix with a large spoon until combined.

Line a large baking dish with aluminum foil then transfer half of the pasta to the baking dish. Layer with half of the grated cheddar cheese. Layer the remaining pasta into the baking dish then top with the remaining cheese.

Chili Pasta Casserole

Bake, covered with aluminum foil for 15-20 minutes or until the cheese is melted and the chili is heated through. Turn off the heat and set the oven to broil on high heat. Transfer the baking dish to the top rack and cook for 2-3 minutes or until the cheese is bubbly and crispy.

Chili Pasta Casserole

Store leftovers in the fridge in an air tight container for 2-3 days or in the freezer for up to 3 months.

Chili Pasta Casserole

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