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Imagine the perfect weeknight dinner that checks every single box on your list. It is hearty, bubbling with melted cheese, and packed with the bold, savory flavors of a classic chili. This pasta casserole is the ultimate solution for busy families or hosting a large group on game day. Whether you choose lean ground beef or shredded chicken, this one-dish wonder brings everyone to the table with minimal effort. You can easily prep it ahead of time, slide it into the oven when you are ready, and watch it disappear in minutes. It is the kind of comfort food that actually tastes better the next day!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 10 servings
- Difficulty: Easy
Nutrition values
- Calories: 425 kcal
- Protein: 28g
- Carbs: 38g
Why Make This Pasta Casseroles Chili Cheesy Baked Easy Feed Crowd Make Ahead One Dish Chicken Beef
This recipe is a total lifesaver for anyone with a hectic schedule. It combines the satisfying texture of pasta with the deep, spiced profile of chili. It is incredibly versatile, allowing you to swap proteins based on what you have in your freezer. Because it fits into a single baking dish, cleanup is a breeze. It is also a fantastic “make-ahead” meal; you can assemble it in the morning and bake it right before dinner. Kids love the cheesy topping, and adults appreciate the robust flavor profile.
Ingredients
- 1 lb Rotini or Penne pasta
- 1 lb Ground beef or ground chicken
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
Directions
Step 1: Preparation
Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the package directions suggest. You want the pasta to be slightly undercooked (firm al dente) because it will finish cooking in the oven with the sauce. Drain the pasta and set it aside.
Step 2: Cooking
In a large skillet or Dutch oven over medium-high heat, brown your ground beef or chicken along with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Drain any excess fat from the pan. Stir in the minced garlic, chili powder, and cumin, cooking for one minute until fragrant. Add the tomato sauce, diced tomatoes, and kidney beans. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
Step 3: Plating
Combine the cooked pasta and the meat sauce in your prepared baking dish. Stir in 1.5 cups of the shredded cheddar cheese so it melts into the hot mixture. Spread the mixture evenly and top with the remaining 1.5 cups of cheese. Bake for 20 to 25 minutes, or until the cheese is bubbly and starting to turn golden brown. Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro or chopped green onions before serving directly from the dish.
Expert Tips for Perfect Pasta Casseroles Chili Cheesy Baked Easy Feed Crowd Make Ahead One Dish Chicken Beef
To ensure the best results, always shred your own cheese from a block. Pre-shredded cheese is coated in potato starch, which prevents it from melting smoothly. If you are using ground chicken, add a teaspoon of smoked paprika to give it a deeper color and flavor. Most importantly, do not overcook your pasta during the boiling stage. If the noodles are too soft before they go into the oven, they will turn mushy after baking with the sauce.
Delicious Variations
You can easily customize this dish to suit your family’s preferences. For a “White Chili” version, use ground chicken, white cannellini beans, and Monterey Jack cheese instead of cheddar. If you want more heat, stir in a small can of diced jalapeños or a teaspoon of red pepper flakes. For a vegetarian option, simply omit the meat and add extra beans, corn, and diced bell peppers for texture and protein.
Frequently Asked Questions
Can I freeze this casserole?
Yes! This dish freezes beautifully. Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to three months. Thaw in the refrigerator overnight before baking as directed.
What type of pasta works best?
Short, sturdy pasta shapes like rotini, penne, or rigatoni are best. Their ridges and hollow centers do a great job of holding onto the thick chili sauce and melted cheese.
How do I make this ahead of time?
Assemble the entire dish, cover it with foil, and store it in the refrigerator for up to 24 hours. When you are ready to eat, bake it at 375°F. You may need to add an extra 5-10 minutes to the bake time since the dish is cold.
Is this dish very spicy?
As written, the recipe is mild to medium. The chili powder provides flavor without intense heat. If you are sensitive to spice, use a “mild” chili powder and skip the diced tomatoes with green chilies in favor of plain diced tomatoes.
Can I use leftover chili?
Absolutely! This is one of the best ways to use leftover homemade chili. Simply mix about 4-5 cups of leftover chili with your cooked pasta, add extra cheese, and bake.
Conclusion
This cheesy chili pasta bake is the ultimate crowd-pleaser that simplifies your time in the kitchen without sacrificing flavor. It combines the best parts of a hearty bowl of chili with the comforting texture of a classic baked ziti. Whether you are prepping for a busy week or feeding a house full of guests, this recipe is guaranteed to be a success. Give it a try tonight and enjoy a warm, satisfying meal that everyone will ask for again and once more!
Pasta Casseroles Chili Cheesy Baked Easy Feed Crowd Make Ahead One Dish Chicken Beef
- Total Time: 45 minutes
- Diet: Vegetarian option mentioned
Ingredients
Scale
- 1 lb Rotini or Penne pasta
- 1 lb Ground beef or ground chicken
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Step 1: Preparation – Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the package directions suggest. You want the pasta to be slightly undercooked (firm al dente) because it will finish cooking in the oven with the sauce. Drain the pasta and set it aside.
- Step 2: Cooking – In a large skillet or Dutch oven over medium-high heat, brown your ground beef or chicken along with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Drain any excess fat from the pan. Stir in the minced garlic, chili powder, and cumin, cooking for one minute until fragrant. Add the tomato sauce, diced tomatoes, and kidney beans. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
- Step 3: Plating – Combine the cooked pasta and the meat sauce in your prepared baking dish. Stir in 1.5 cups of the shredded cheddar cheese so it melts into the hot mixture. Spread the mixture evenly and top with the remaining 1.5 cups of cheese. Bake for 20 to 25 minutes, or until the cheese is bubbly and starting to turn golden brown. Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro or chopped green onions before serving directly from the dish.
- Cook Time: 45 minutes
