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    You are here: Home / Main Dish / Chili Pasta Recipe - Casserole

    Chili Pasta Recipe - Casserole

    Published: February 23, 2019. Last Updated: December 5, 2022 by: Ginny McMeans

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    Jump to Recipe -
    Overhead view of the Chili Pasta Recipe showing Pasta wheels, kidney beans and vegan cheese piled on a while plate and cropped photo.

    This Chili Pasta Recipe is a nice comforting main dish that is also an easy to make casserole. Bake up a spicy batch for dinner. Easily doubled for a large gathering too.

    Chili Pasta showing Pasta wheels, kidney beans and vegan cheese piled high.

    I forget about casseroles and that's a shame because they are so handy. Not only are the majority of casserole dishes easy but often there are leftovers just because of the sheer volume

    This recipe is for four servings but it is easily doubled for more people or even just to have leftovers for tomorrow night.

    Don't you love compliments at dinnertime? It is very gratifying to hear - "This is good!" - even if it is through a mouthful of food.

    If you can take the time to make a weekly menu then your life will be majorly improved. You won't forget to add in casserole recipes either.

    Dinners can be very hard to come up with on a day to day basis especially with everything else that goes on in our lives. This is nothing new.

    Jump to:
    • Instructions
    • Chef tips
    • Types of popular small pasta
    • 📋 Recipe

    I can remember my mom having trouble every once in a while and that was before the internet. Can you imagine how hard it was ten?

    Cellular phones weren't added into the equation either. Talking and texting can be a real time suck but in searching for a recipe for dinner the internet can be an angel.

    Chili Pasta showing wheels, kidney beans and baked vegan cheese.

    Instructions

    Yahoo!  Process shots are below. As you can see it is super simple.

    Sauté the onion and then add fresh garlic.

    While the sautéing is going on precook the pasta to al dente. Remember it's going to be baked more in the oven.

    Now, add all of the ingredients, except the cheese, to a large bowl and toss to mix well.

    Pour into a prepared casserole dish and bake. Done!

    Close up view of a single serving of pasta on a while plate.

    Chef tips

    I like to use a large casserole dish even though the ingredients don't fill the dish very high.  That way I get more melty cheese on top.

    You could also mix the cheese throughout the casserole before you pour it into the baking dish.

    Use any small pasta that you prefer. Below is the first photo I took back in 2013. I used fusilli then and rotelle this time.

    Even macaroni and then you have Chili Mac Bake.

    Six process photos from sautéing onion to the finished casserole.

    Now that I am an adult I'm thinking back to my favorite meals from mom and they were the simple ones. Breakfast for dinner - loved it! Creamed 'whatever' on toast - loved it! Chili size - loved it!

    It's funny the simple meals we remember. Well, here is a meal your family can remember too.

    Don't forget to put the ingredients on your shopping list so you can make it soon. Chili Pasta is that good!

    You know how I mentioned that in 2012 I posted this recipe with rotelle? Well here is the chili pasta pic for you to see. Choose your favorite pasta and go for it.

    Noodles and beans in a turquoise handled bowl with a fork inside.

    Types of popular small pasta

    • Penne
    • Macaroni
    • Farfalle
    • Fusilli
    • Tortellini
    • Small Shells
    • Small rigatoni

    Bring back the family meal with pasta and beans all mixed together with even more enhancing ingredients. It all comes together when baked in a casserole.

    Overhead view of the Chili Pasta and vegan cheese piled on a while plate.

    📋 Recipe

    Overhead view of the Chili Pasta Recipe showing Pasta wheels, kidney beans and vegan cheese piled on a while plate and a fork.

    Chili Pasta Recipe - Casserole

    Ginny McMeans
    This Chili Pasta Recipe is a nice comforting main dish that is also an easy to make casserole. Bake up a spicy batch for dinner. Easily doubled for a large gathering too.
    5 from 6 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Comfort Food, Pasta
    Servings 4 Servings
    Calories 572 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • ½ cup white onion, diced
    • 2 cloves garlic, finely diced
    • 8 ounces rotelle or any other small pasta
    • 15 ounces kidney beans - 1 can, drained and rinsed
    • 15 ounces whole kernel corn - 1 can, drained and rinsed, or 1 ear of corn shucked and cut from the cob
    • 1 ½ cup Roma tomatoes - about 4 Roma's, diced or i 15 ounce can
    • 1 tablespoon tomato paste
    • 1 cup vegetable broth
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 cup grated vegan cheddar type cheese

    Instructions
     

    • Drizzle the oil into a large skillet on medium-high heat. Add the onions and sauté for about 5 minutes.
    • Add the garlic and saute about 5 minutes watching so that the garlic does not burn. Remove from heat.
    • While the onion is sauteeing cook the rotelle pasta as directed on the package until cooked al dente.
    • Drain the pasta and set aside.
    • To a large bowl add the cooked onion and garlic, drained kidney beans, the drained (or fresh) corn, diced tomatoes, tomato paste, vegetable broth, and spices. Stir until well mixed.
    • Add the cooked pasta and lightly toss until well incorporated.
    • Lightly oil a 9"x13" baking dish.
    • Pour the chili pasta mixture into a 9×13 dish.
    • Spread it out evenly with a spatula and sprinkle with the vegan cheese.
    • Place in preheated 350 degree oven and bake for 20 minutes.
    • Spoon into serving dishes at the stove or at the table.

    Notes

    Enjoy the food and the compliments! This can be easily doubled or tripled for a larger gathering too.
     
     

    Nutrition

    Serving: 1ServingCalories: 572kcalCarbohydrates: 96gProtein: 21gFat: 12gSaturated Fat: 2gSodium: 1100mgPotassium: 833mgFiber: 13gSugar: 6gVitamin A: 835IUVitamin C: 8.1mgCalcium: 84mgIron: 5.5mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jenni LeBaron

      February 24, 2019 at 8:50 pm

      5 stars
      I love the combination of pasta with a great, classic chili! This looks like a fantastic meatless dish for any night of the week.

    2. Bhawana

      February 24, 2019 at 9:29 pm

      5 stars
      girl you made me drool over your page and I am scrolling up n down. wish if I could have this bowl out of the screen. loved your chili pasta recipe.

    3. Brooke

      June 24, 2019 at 9:17 am

      Would you recommend freezing this dish before or after baking it?

    4. Ginny McMeans

      June 24, 2019 at 3:28 pm

      I would freeze it before baking Brooke. Then I'd let it defrost completely in the refrigerator overnight and bake at 350° for 20 to 30 minutes. It might take the extra time because it is so much colder than if you just assembled it.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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