Easy Cheesy Chilli Pasta Bake - Leftover Recipe

Two comfort foods together - pasta and chilli in this Easy Cheesy Chilli Pasta Bake.

When I make Chilli con Carne I always make too much, but not to fuss it doesn't get wasted.

Cheesy Chilli Pasta Bake

Can you freeze Chilli con Carne?

Yes, of course, you can, but like any food allow it to cool completely and then pop it into a nice clean tub and freeze.

Then when you want a quick dinner all you have to do it defrost the chilli and reheat in the microwave but be sure to check that it is piping hot.

Or you can do as I did, preheat your oven to 200C/400F or Gas 6 but first up, you need some leftover Chilli con Carne

Top Tips!

Don't try to rush cooking your beef chilli because you need the flavours to come out.

Always use good quality tinned tomatoes.

Balsamic vinegar adds a little sweetness to the dish but only add it you have one that's nice and thick consistency; otherwise, just add a tablespoon of regular tomato ketchup instead.

While you're reheating your leftover chilli cook some pasta in salted water as packet instructions.

I like the spiral-shaped pasta but of course, you can use whatever shape you fancy.

Then drain the pasta and stir through your chilli. Put the lot into an ovenproof dish, and top with a mixture of Mozzarella and Cheddar.

Sprinkle over some paprika and cover with a lid or foil till it's heated through.

Remove the cover in the last 10 minutes or so until the cheese is golden and bubbling.

Serve with a side salad and enjoy.

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