Chili Pasta Bake

Thanksgiving is just a few days away now! Before we start to see tons of Thanksgiving food posts, I have another “regular” food post to share. Recently, I made a Chili Pasta Bake that I found on Pinterest. It brought me to the recipe – here. The recipe was easy to follow and I really stuck to it for this meal. The only thing I didn’t do was put sour cream and green onions on top for serving because I’m not a huge sour cream fan.

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This recipe uses shells and actually now that I think about it I did use more pasta than the recipe calls for. The recipe uses 1/2 pound of pasta and I used the rest of what was left in my box which was about 3/4 pound.



The Chili Pasta Bake was so flavorful and delicious. It reminded me a little bit of another dish I make – Mexican Stuffed Shells, which I will have to do a post on sometime in the future. It reminds me a little of that dish, but is different enough to continue making both. The only thing I would change for the future is the cooking time for the shells. I undercooked the shells on the stove because I knew they would be going into the oven and cooking further. However, the shells were still aΒ little too soft so I would cook them for even less amount of time so that the pasta is even firmer before baking. I like my pasta al dente so that’s my preference. If you like softer pasta then you Β might like cooking the pasta longer (or at least the recommended time) on the stove.

Enjoy the rest of your Sunday!

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Welcome to my blog! I'm a teacher during the day and lifestyle blogger by night. I love pop culture, entertainment/TV/movies/music, food, beauty, travel & fashion!


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