Chili Pasta Casserole

chili pasta

This is one of my favorite recipes! Anytime I make Chili I always double the recipe so I have enough to make this amazing chili pasta casserole.

Ingredients:

2 1/2-3 Cups left over Chili

8 oz. block of Monterey Jack cheese cubed

8 oz. Monterey Jack cheese shredded

1 Tbsp. butter

1 1/2 Cups heavy whipping cream

1- 1lbs. box penne pasta

Directions:

Cook pasta according to package minus 3 minutes. Drain pasta and set aside. In a medium size sauce pot over medium heat add butter, cubed Monterey jack cheese, chili, and heavy whipping cream. Cook until cheese is melted. Next pour pasta into chili mixture and stir so sauce evenly coats all noodles. Pour chili pasta into a greased 13X9 pan, cover with foil and bake 20 minutes. Take chili pasta out add an even layer of shredded cheese and bake an additional 10 minutes.

Comments

  1. Oh yeah, this is the kind of recipe that makes me lose any ounce of control that I might have had!! I’d be tasting it before I served it. Then I’d eat a huge plate of it. Then I’d be grabbing spoonfuls as I was wrapping up the leftovers (if there were any left!!). And then hitting the fridge later on with fork in hand, and eating it cold. I’m pathetic when it comes to casseroles like this!! This looks absolutely delicious. Love this recipe, printing as I’m typing this…. 🙂

  2. Reblogged this on burlapkitchen and commented:

    This is one of my favorite recipes! Anytime I make Chili I always double the recipe so I have enough to make this amazing chili pasta casserole. So that being said if you have extra time please vote and/or comment @ http://www.tasteofhome.com/recipes/community/chili-pasta Thanks 🙂

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  1. […] Chili Pasta Casserole – Burlap Kitchen […]

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