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+ servings

Chili Pasta Bake

The perfect 'take to someone who had a baby or surgery' meal.
Prep Time15 minutes
Cook Time45 minutes
Servings - 16 servings

Ingredients 

  • 16 oz. bag dried pinto or red kidney beans
  • 1 lb. ground beef browned
  • 1 small onion, chopped
  • 1 small green bell pepper seeded and chopped
  • 15 oz. can diced tomatoes
  • 6 oz. can tomato paste
  • 2 Tbsp chili powder
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • 1 lb. pasta noodles, small shells or elbows
  • 2 cups shredded sharp or medium cheddar cheese

Instructions

  • Prepare the slow cooker chili: Soak the dried beans for at least 1 hour in warm water. Drain and add to the slow cooker with the browned ground beef, chopped onion and bell pepper, diced tomatoes, tomato paste, chili powder, garlic powder and 7 CUPS of water. Set on low and cook for 8 hours.
  • Preheat oven to 350 F.
  • About an 45 minutes before you need to deliver it or serve it...cook the pasta as directed in a saucepan, to al dente. The pasta will soak up some of the liquid from the chili when it bakes, so don't overboil the pasta!
  • Mix together the cooked chili and the cooked pasta in 2 baking dishes, top with about a cup of shredded cheese.
  • Bake in the preheated oven for about 20 minutes, or until cheese has melted.
  • Serve (or deliver or freeze) the Chili Pasta Bake with a veggie or simple salad kit.