Chili Pasta Bake Recipes

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TEXAS CHILI PASTA BAKE



Texas Chili Pasta Bake image

It'll be easy to round up your crew come dinnertime when this hearty casserole is on the table. Mix it up with the variation below and enjoy it your way.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

3 cups uncooked cavatappi or other spiral pasta (8 oz)
1 1/2 lb ground beef
1 medium green bell pepper, chopped (1 cup)
1 package (1 oz) Old El Paso™ chili seasoning mix
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (16 oz) chili beans with sauce
1 1/2 cups water
1 can (2.8 oz) French-fried onions
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, crisply cooked, crumbled

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
  • Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
  • Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.

Nutrition Facts : Calories 560, Carbohydrate 45 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1560 mg, Sugar 4 g, TransFat 2 g

CHILI PASTA BAKE



Chili Pasta Bake image

This recipe comes from a can of tomatoes. It sounds like a nice comforting dish to serve with some fresh dinner rolls and a green salad.

Provided by PaulaG

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

10 ounces penne pasta
1 lb ground beef
1 medium onion, chopped
2 tablespoons chili powder
1 (14 1/2 ounce) can canned tomatoes, diced cut
1 (8 ounce) can tomato sauce
1 cup salsa
1 (7 ounce) can diced green chilies, drained
2 cups shredded longhorn cheddar cheese

Steps:

  • Prepare the pasta according to package directions, drain.
  • Spray a 13 x 9 inch pan with cooking spray; set aside.
  • Preheat oven to 350 degrees.
  • Cook the meat and onion in a large sillet; drain.
  • Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
  • Cook an additional 5 minutes; add the cooked pasta to the mixture; mixing well.
  • Pour into prepared dish, top with cheese and bake in preheated oven for 20 minutes or until bubbly and cheese has thoroughly melted.

Nutrition Facts : Calories 542, Fat 25.5, SaturatedFat 12.6, Cholesterol 91, Sodium 1248.3, Carbohydrate 51.2, Fiber 8.7, Sugar 6.9, Protein 29.5

MILD CHILLI & BEAN PASTA BAKE



Mild chilli & bean pasta bake image

Whip up a healthy chilli and bean pasta meal that's full of fibre and vitamin B

Provided by CJ Jackson

Categories     Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 55m

Number Of Ingredients 13

1 large onion , chopped
2 sticks celery , thinly sliced
340g extra-lean minced beef
2 tsp mild chilli powder
410g can chopped tomatoes
1 tbsp tomato purée
400g can kidney bean in water, drained and rinsed
300ml beef or chicken stock
300g wholewheat penne
½ x 568g tub 0% fat Greek yogurt
2 eggs , beaten
50g red leicester cheese, coarsely grated
1 small garlic clove , crushed

Steps:

  • Heat a splash of oil in a frying pan, add the onion and celery, season with pepper and a little salt, then cook until soft. Remove vegetables and set aside. Brown the mince in the pan, a handful at a time, tossing with a fork as you go. Only add a splash of oil if the mixture begins to stick too much. Once browned, tip into a sieve to remove any excess fat.
  • Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
  • Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish. Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon over the top of the pasta and bake for 20-25 mins or until lightly browned.

Nutrition Facts : Calories 675 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium

FAJITA PASTA BAKE RECIPE BY TASTY



Fajita Pasta Bake Recipe by Tasty image

Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 ½ cups mushroom, sliced
1 medium yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
4 cups penne pasta, uncooked
1 ½ cups sour cream
3 cups shredded pepper jack cheese
fresh parsley, chopped. for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
  • In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
  • Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
  • Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
  • In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
  • Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
  • Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
  • Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
  • Bake for about 15 minutes, until the cheese is golden brown.
  • Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams

CHILI MAC CASSEROLE



Chili Mac Casserole image

This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. -Marlene Wilson, Rolla, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 14

1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Nutrition Facts : Calories 313 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 758mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

CHILI BEEF PASTA



Chili Beef Pasta image

Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. -Kristen Killian, Depew, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 442mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

NEW MEXICO CHILI PASTA BAKE



New Mexico Chili Pasta Bake image

I was inspired to make my own version of chili pasta bake, that had just a touch of spice and rich flavor. This closely reminds me of enchiladas. This is always a big hit at home or parties. Enjoy!

Provided by lovetocook818

Categories     Potluck

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 18

1 lb penne pasta
4 cups water
1 lb lean ground beef
2 cups cheddar cheese
1/4 cup cream
1/2 cup new mexico chile powder
1 small red onion, diced
1 poblano peppers or 1/2 green bell pepper, diced
2 large beefsteak tomatoes
3 garlic cloves, minced
2 teaspoons garlic powder
2 teaspoons ground cumin, set 1 tsp, for later
1/2 teaspoon Mexican oregano, crushed (please no Italian)
1 teaspoon dried parsley
1 -2 teaspoon kosher salt, more for taste
1 teaspoon ground black pepper
1 tablespoon flour, plus
1/2 teaspoon flour

Steps:

  • Preheat oven 375*.
  • Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
  • First, gather tomatoes and blend well, set aside.
  • Now dice up red onion, poblano pepper, place in bowl, set aside.
  • Mince garlic cloves, set aside.
  • Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
  • Gather flour in another small dish, set aside.
  • Use a (non-stick) dutch-style pan, heat on med-high, add ground meat, onion, poblano pepper, cook for about 4-5 minute Then add, mixed spices and cook for about another 1-2 minutes Stir in flour and cook for 2 minute (this helps cook the rawness of the flour).
  • Add blended tomatoes and minced garlic, stir & cook for about 2 minutes Add red chili powder stir & cook another 1 minute.
  • Add 4 cups of water, cream. 1 teaspoons cumin, 1/2 teaspoons black pepper & 1 teaspoons salt or more to taste. Bring to a simmer, cook uncovered for 15 minute for the flavors to come together.
  • In prepare dish, add uncooked pasta and pour *chili sauce over pasta until submerged. Toss 1 cup cheddar cheese and mix around dish. Top with the other cup of cheese. Place in middle-rack of oven and cook for about 45 minute or until pasta is tender.
  • Garnish with lettuce, tomatoes & onion or eat just like that.
  • Footnotes:.
  • Preheat oven 375* Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
  • *Note your chili will be watery, but will thicken up from the pasta and cheese. **If you decide to use spaghetti make sure to boil in salted water for half the time on box. Drain and rinse in cold water. You will need it to be flexible to mix in chili sauce. Cut baking time to 30 minute.
  • ***If you cannot find NM red chili powder, try to find a plain red chili powder. If not, then you can probably use regular chili powder, but be aware that it is mixed with spices, such as garlic, cumin, etc. So you might have to adjust the spices in this recipe.

Nutrition Facts : Calories 245.4, Fat 10.1, SaturatedFat 5.1, Cholesterol 37.4, Sodium 324, Carbohydrate 27.9, Fiber 5.3, Sugar 1.2, Protein 12.5

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2017-07-23 Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish (or 3 qt baking dish) and set aside. Boil pasta, according to package directions, in a large pot of water. Be sure to add a generous pinch of kosher salt to the water, as it will flavor the pasta. Drain pasta, reserving 1/2 cup of pasta cooking water.
From thechunkychef.com


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