Cheesy Chili Pasta Casserole

Serves: 4 servings
Cooking Time: 25 minutes


  • 1/2 cup heavy cream
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 cup tomatoes, diced
  • 1/2 teaspoon red pepper flakes
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 cup kidney beans
  • 1 tablespoon olive oil
  • 1 cup enchilada sauce
  • 1 tablespoon chili peppers, sliced
  • 1 cup cheddar cheese, shredded, plus more for garnish
  • 1 cup mozzarella cheese, shredded, plus more for garnish
  • 1 1/2 cups tomato sauce
  • 3 cloves garlic, minced
  • 12 ounces penne pasta
  • Crushed tortilla chips
  • Chopped fresh parsley
  • Heirloom tomatoes, sliced


Print This Recipe
Chili and pasta? This is will become an instant favorite!
  1. Cook penne according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, heat olive oil. Add onions, garlic, and chili peppers. Cook for about 3 minutes. Add ground beef, stir and cook until browned. Drain grease.
  3. Reduce heat to medium and stir in corn, kidney beans, tomatoes, tomato sauce, enchilada sauce, salt, pepper, paprika, red pepper flakes, and sugar. Turn heat to low, and simmer uncovered for 10 minutes.
  4. Stir in heavy cream, cheddar, and mozzarella. Add pasta and mix until pasta is combined and fully coated.
  5. Lightly grease a 9x13 baking dish and add pasta to the dish. Top with more cheddar and mozzarella.
  6. Preheat oven to 375 degrees Fahrenheit. Bake pasta for 20 minutes, or until cheese is melted and lightly golden.
  7. Remove from oven and allow to cool for 10 minutes. Top with crushed tortilla chips, heirloom tomatoes, and parsley. Serve Cheesy Chili Pasta Casserole and enjoy!