Monday, October 29, 2012

Cheesy Chili Pasta Bake

I had no plans to share this with you. I almost feel like I'm cheating a little bit. Well not really, but this is just crazy easy. It all started last week. My friend Tonya over at 4 Little Fergusons, shared my chili sauce and it got me to thinking I should make it. We hadn't had it since last winter and my kids love it. I made a batch and planned on going to the store to get some hot dogs and buns, well life got in the way and I never made it. I have used this sauce for many things; Frito pies, baked potato topper, chili cheese fries and Chili Cheese Dog Pot Pies. I didn't have all of the ingredients or time to make these either, but I needed a quick dinner. I decided to just cook some pasta, add some cheese and a new dish was born!  ALL of my children, husband included, ate 2 servings and loved it. You would have thought I made the best meal they have ever eaten, and it was one of the easiest meals I've ever made! This would be a perfect dinner on Halloween before the kids head out trick-or-treating. 

Cheesy Chili Pasta Bake

For the Chili Sauce:
2  pounds lean ground beef
1  medium onion chopped, 1 cup
3  cloves garlic minced, 1 1/2  teaspoons
1  tablespoon (heaping) Chili Powder
1  teaspoon salt
1/2  teaspoon pepper
2 1/4  cup water
1  cup ketchup
4  teaspoons Worcestershire Sauce
1   teaspoon white vinegar
1   teaspoon Frank's Hot Sauce
1/2   teaspoon dry mustard

Additional ingredients:
1 pound pasta, I used medium shells
3 cups (12 ounces) Colby/Jack Cheese
Sour Cream, for garnish
Chopped Green Onions, for garnish

For the Chili Sauce:
In a large skillet over medium heat brown the ground beef, onion and garlic to the skillet and cook until the beef is browned and cooked through.

Add the Chili Powder, salt and pepper.  Cook for 3-5 minutes. Don't skip this step, it allows the spices to bloom and maximize their flavor.  It will make a difference in the flavor of your finished dish.

Stir in the water, ketchup, Worcestershire sauce, vinegar, Frank's and the dry mustard.  Bring to a boil; reduce heat to low and simmer, stirring frequently, for 45 minutes or until most of the liquid is evaporated. 

Cook the pasta in a pot of boiling salted water until al dente. Drain and mix into the beef chili sauce. Stir in 1 cup of the cheese. Pour into a lightly greased 9 x 13" casserole dish. Top with the remaining cheese. Cover with foil and bake in a 350 degree oven for about 30 minutes. 



Shared at these great link parties:
Our very own Weekend Potluck
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper


  1. OOOo, another yummy use for that amazing sauce! Thanks for linking us up today! :)

  2. Oh you are so clever to combine all those amazing flavors! A real WOW dish I'd say...second servings for everyone huh? Nice!

  3. Skyline Chili puts their chili over spaghetti but I actually like the shells idea a lot better! P.S. I love that you put Frank's in your chili.

  4. This looks so good! Now that it's getting cold, I'm daydreaming about cheesy casseroles. I'll add this one to the list! I'm a new follower stopping by from Six Sisters' Stuff. Glad to check out your blog!

    1. Thanks so much Alicia! So happy your're here! Have a great weekend!

  5. This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…' There’s one going on right now (and every Saturday – Tuesday). Hope to see you there!


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