Chili Pasta Bake
Warm, hearty, and loaded with bold flavors, this Chili Pasta Bake is the ultimate comfort food that combines the zest of chili with the coziness of a baked pasta dish. Made with your choice of ground beef or turkey, layers of al dente penne or rigatoni, and a savory blend of melted cheddar and mozzarella cheeses, this recipe is a crowd-pleasing favorite. Bursting with spices like chili powder, cumin, and paprika, and packed with wholesome ingredients like red bell pepper, kidney beans, and diced tomatoes, this dish is both satisfying and easy to assemble. Perfect for busy weeknights or meal prepping, this cheesy casserole bakes to golden perfection, offering a bubbling, flavorful meal that’s ready in just an hour. Serve it as is or pair it with a crisp green salad for a complete, family-friendly dinner.
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup cooked kidney beans, drained and rinsed
- 14.5 ounces diced tomatoes (canned)
- 8 ounces tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne or rigatoni pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are fragrant and slightly tender.
Add the ground beef or ground turkey to the skillet. Cook until browned and fully cooked through, breaking it up with a spoon, about 5-7 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Add the kidney beans, diced tomatoes, and tomato sauce to the skillet. Stir well and let the mixture simmer for 10 minutes to thicken slightly.
In a large mixing bowl, combine the cooked pasta and the chili mixture. Toss to coat the pasta evenly.
Pour half of the pasta and chili mixture into the prepared baking dish. Sprinkle 1 cup of cheddar cheese evenly over the top.
Layer the remaining pasta and chili mixture on top. Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of mozzarella cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese on top is melted, bubbly, and golden brown.
Let the chili pasta bake rest for 5-10 minutes before serving. Garnish with chopped parsley or green onions if desired.
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 31.6 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2688 mg | 207% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
