Looking to spice up your dinner routine? These 22 pasta and chili fusion recipes combine comforting noodles with bold, zesty flavors for quick, satisfying meals that will become instant family favorites. From creamy chili mac to spicy noodle bowls, get ready to discover delicious twists that bring heat and heart to your table. Let’s dive into these mouthwatering creations!
Spicy Chili Mac and Cheese
Looking for the ultimate comfort food upgrade? This spicy chili mac and cheese combines two classics into one irresistible dish. Loaded with flavor and ready in under an hour, it’s perfect for busy weeknights.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp cayenne pepper
– 1 can (15 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 1 cup milk
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Brown 1 lb ground beef in a large pot over medium-high heat for 5-7 minutes, breaking it into small pieces with a wooden spoon.
2. Add diced onion and minced garlic, cooking for 3 minutes until softened.
3. Stir in chili powder, cumin, and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
4. Pour in diced tomatoes with their juices and add drained kidney beans.
5. Simmer the chili mixture uncovered for 15 minutes to thicken slightly.
6. Meanwhile, cook 8 oz elbow macaroni according to package directions in a separate pot, draining when al dente.
7. In a saucepan, melt 2 tbsp butter over medium heat.
8. Whisk in 2 tbsp flour and cook for 1 minute to make a roux.
9. Gradually whisk in 1 cup milk until smooth, then cook for 3-4 minutes until thickened.
10. Remove from heat and stir in shredded cheddar cheese until fully melted and smooth.
11. Season the cheese sauce with 1/2 tsp salt and 1/4 tsp black pepper.
12. Combine cooked macaroni, cheese sauce, and chili mixture in the large pot.
13. Stir gently until everything is evenly incorporated and heated through.
Melted cheese binds the al dente pasta and spicy chili into a creamy, hearty texture. The cayenne provides a lingering heat that balances the rich cheddar flavor. Serve topped with sour cream or crushed tortilla chips for added crunch.
Penne with Chili Tomato Sauce
Unexpectedly simple yet deeply satisfying, this penne with chili tomato sauce delivers bold flavor with minimal effort. Using pantry staples transforms into a weeknight dinner hero that pleases both kids and adults. Spice level adjusts easily to suit any preference.
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp red pepper flakes
– 28 oz canned crushed tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add diced onion and cook for 5 minutes until translucent, stirring frequently.
5. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Pour in crushed tomatoes, salt, and black pepper, bringing to a simmer.
7. Reduce heat to low and simmer sauce for 15 minutes, stirring every 5 minutes to prevent scorching.
8. Drain cooked pasta, reserving 1/2 cup pasta water.
9. Add drained pasta to the sauce skillet along with 1/4 cup reserved pasta water.
10. Toss pasta and sauce together over low heat for 2 minutes until well coated.
11. Remove from heat and stir in chopped basil.
12. Serve immediately topped with grated Parmesan cheese.
Outstanding texture comes from the al dente pasta holding the robust sauce perfectly. The chili heat builds gradually while tomato sweetness balances each bite. For a creative twist, top with crispy breadcrumbs or serve alongside garlic bread to soak up every last bit of sauce.
Chili-Infused Spaghetti Bolognese
Very few dishes satisfy like a classic Bolognese, but this chili-infused version adds a welcome kick. It’s a straightforward upgrade that turns a weeknight staple into something special. You’ll appreciate the depth the chili brings without overwhelming the rich meat sauce.
Ingredients
– 1 tbsp olive oil
– 1 yellow onion
– 2 cloves garlic
– 1 lb ground beef
– 1 tsp dried oregano
– 1/2 tsp red chili flakes
– 1/4 cup tomato paste
– 1 (28 oz) can crushed tomatoes
– 1/2 cup whole milk
– 1 lb spaghetti
– 1/4 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes.
2. Dice 1 yellow onion and mince 2 cloves garlic.
3. Add the diced onion to the hot oil and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add 1 lb ground beef, breaking it up with a wooden spoon, and cook for 8 minutes until browned.
6. Sprinkle in 1 tsp dried oregano and 1/2 tsp red chili flakes, stirring for 30 seconds to toast the spices.
7. Mix in 1/4 cup tomato paste and cook for 2 minutes until it darkens slightly.
8. Pour in 1 (28 oz) can crushed tomatoes and 1/2 cup whole milk, stirring to combine.
9. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
10. While the sauce simmers, bring a large pot of salted water to a rolling boil.
11. Add 1 lb spaghetti to the boiling water and cook for 9–11 minutes until al dente, following package directions.
12. Drain the spaghetti, reserving 1/2 cup of pasta water.
13. Stir the cooked spaghetti into the finished sauce, adding reserved pasta water 2 tbsp at a time if the sauce is too thick.
14. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.
15. Season with salt to taste. For perfectly cooked pasta, always salt the boiling water generously—it should taste like the sea. Toasting the chili flakes briefly in step 6 deepens their flavor without making the sauce overly spicy. Reserving starchy pasta water in step 12 helps the sauce cling beautifully to each strand.
Final bites deliver a rich, meaty texture with a subtle warmth that builds. The chili doesn’t overpower but lingers pleasantly alongside the savory Parmesan. Try serving it topped with extra cheese and a drizzle of olive oil for a restaurant-style finish.
Chili Garlic Shrimp Pasta
Tender shrimp and al dente pasta come together in this spicy garlic-infused dish that’s ready in under 30 minutes. This recipe delivers restaurant-quality flavors with minimal effort, perfect for busy weeknights when you crave something special but don’t have hours to spend in the kitchen. The combination of chili flakes and fresh garlic creates a vibrant sauce that clings perfectly to every strand of pasta.
Ingredients
– 8 ounces linguine pasta
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons olive oil
– 6 cloves garlic, minced
– 1 teaspoon red chili flakes
– 1/2 cup chicken broth
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside on a clean plate.
7. Reduce heat to medium and add remaining 2 tablespoons olive oil to the same skillet.
8. Add minced garlic and chili flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Drain cooked pasta, reserving 1/4 cup of pasta water.
11. Add drained pasta directly to the skillet with the sauce.
12. Return cooked shrimp to the skillet along with chopped parsley.
13. Add lemon juice, salt, and black pepper, tossing everything together to combine.
14. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Cook for 1 more minute, tossing continuously to coat everything evenly.
16. Remove from heat and serve immediately.
Creamy pasta strands coated in that spicy garlic sauce make each bite incredibly satisfying. The shrimp remain juicy and tender against the slight chew of perfectly cooked linguine. For an extra touch, garnish with additional fresh parsley and serve with crusty bread to soak up every last bit of the flavorful sauce.
Creamy Chili Pesto Fettuccine
Tired of the same old pasta? This creamy chili pesto fettuccine delivers bold flavor with minimal effort. The spicy kick from chili flakes balances beautifully with rich pesto and cream.
Ingredients
– 12 oz fettuccine
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red chili flakes
– 1/2 cup heavy cream
– 1/2 cup basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the fettuccine.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and red chili flakes, cooking for 1 minute until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Whisk in basil pesto until fully incorporated into the cream sauce.
8. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
9. Add cooked fettuccine to the skillet, tossing to coat evenly with the sauce.
10. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches desired consistency.
11. Season with salt and toss thoroughly to combine all elements.
Notably creamy with a pleasant heat that builds gradually, this pasta’s texture clings perfectly to each fettuccine strand. Top with extra chili flakes for those who crave more spice, or serve alongside grilled chicken for a complete meal. The vibrant green sauce makes an impressive presentation for casual dinners.
Roasted Red Pepper and Chili Pasta
Unleash bold flavors with this roasted red pepper and chili pasta. Using jarred peppers makes prep quick while delivering deep, smoky sweetness. The chili adds just enough heat to keep things interesting without overwhelming the dish.
Ingredients
– 12 oz dried pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1 cup roasted red peppers, drained
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
5. Transfer roasted red peppers to a blender and pulse until smooth, about 30 seconds.
6. Pour red pepper puree into the skillet with garlic and chili flakes.
7. Stir in heavy cream and bring sauce to a gentle simmer over medium-low heat.
8. Cook sauce for 5 minutes, stirring frequently until slightly thickened.
9. Drain cooked pasta, reserving 1/2 cup pasta water.
10. Add drained pasta directly to the skillet with sauce.
11. Toss pasta with sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
12. Remove skillet from heat and stir in Parmesan cheese until melted and creamy.
13. Fold in chopped basil, salt, and black pepper until evenly distributed.
14. Serve immediately in warm bowls.
With its velvety texture and smoky heat, this pasta delivers restaurant-quality richness in minutes. The creamy sauce clings perfectly to each strand, while the chili provides a subtle kick that builds with each bite. Try topping with extra basil and grilled shrimp for a complete meal.
Chili Lime Spaghetti with Grilled Chicken
Haven’t we all reached for that box of spaghetti when we need something quick yet satisfying? This chili lime version with grilled chicken transforms the ordinary into something extraordinary with minimal effort. The zesty marinade and quick cooking method deliver restaurant-quality results in under 30 minutes.
Ingredients
– 1 lb spaghetti
– 1 lb chicken breast
– 3 tbsp olive oil
– 2 limes
– 3 cloves garlic
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped cilantro
– 2 tbsp grated parmesan cheese
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Juice both limes into a medium bowl, reserving 1 tablespoon of juice for later.
3. Mince garlic cloves and add to the lime juice along with chili powder, salt, and black pepper.
4. Whisk in 2 tablespoons of olive oil until the marinade is fully combined.
5. Pound chicken breasts to 1/2-inch uniform thickness using a meat mallet or heavy pan.
6. Place chicken in the marinade, turning to coat completely, and let sit for 10 minutes.
7. Add spaghetti to boiling water and cook for 9 minutes until al dente.
8. Preheat grill or grill pan to medium-high heat (400°F).
9. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
10. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
11. Drain spaghetti, reserving 1/2 cup of pasta water.
12. Return spaghetti to the pot and toss with remaining 1 tablespoon olive oil.
13. Add reserved lime juice and 1/4 cup pasta water, tossing to create a light sauce.
14. Stir in chopped cilantro and divide spaghetti among four plates.
15. Top each serving with sliced grilled chicken and sprinkle with parmesan cheese.
When you take that first bite, the al dente spaghetti provides the perfect chewy base for the tender, smoky chicken. The chili lime combination creates a bright, slightly spicy flavor profile that’s balanced by the salty parmesan finish. For a fresh twist, serve it with avocado slices or extra lime wedges for squeezing over individual portions.
Four-Bean Chili Pasta Bake
Filling and flavorful, this four-bean chili pasta bake comes together in one dish. Perfect for busy weeknights when you need hearty comfort food fast. It’s a complete meal that satisfies both pasta and chili cravings simultaneously.
Ingredients
– 1 lb ground beef
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained
– 1 (15 oz) can black beans, drained
– 1 (15 oz) can pinto beans, drained
– 1 (15 oz) can chickpeas, drained
– 1 (28 oz) can crushed tomatoes
– 2 cups elbow macaroni
– 2 cups beef broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups shredded cheddar cheese
Instructions
1. Preheat oven to 375°F.
2. Brown 1 lb ground beef in a large oven-safe skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
3. Add diced onion and minced garlic, cooking for 3 minutes until fragrant and softened.
4. Stir in kidney beans, black beans, pinto beans, and chickpeas until well combined.
5. Add crushed tomatoes, beef broth, and all spices, stirring thoroughly to incorporate.
6. Mix in elbow macaroni, ensuring all pasta is submerged in the liquid.
7. Bring mixture to a simmer, then immediately transfer skillet to preheated oven.
8. Bake uncovered for 25 minutes until pasta is al dente and most liquid is absorbed.
9. Remove from oven and sprinkle shredded cheddar cheese evenly over the top.
10. Return to oven for 5-7 minutes until cheese is completely melted and bubbly.
11. Let rest for 5 minutes before serving to allow the sauce to thicken.
Kitchen-tested tip: For extra crispy edges, broil for the final 2 minutes. Keep leftovers refrigerated for up to 4 days, reheating individual portions in the microwave. The creamy beans balance the spicy chili seasoning, while the melted cheese creates a golden crust. Serve with tortilla chips for added crunch or top with fresh cilantro and sour cream.
Chili con Carne Linguine
Vibrant chili con carne meets tender linguine in this satisfying fusion dish. Bold flavors meld together for a comforting meal that comes together quickly. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 lb ground beef
– 8 oz linguine
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 14.5 oz canned diced tomatoes
– 15 oz canned kidney beans, drained
– 2 cups beef broth
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to boiling water and cook for 9 minutes until al dente.
3. Drain pasta, reserving 1/2 cup pasta water, and set aside.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Add ground beef and cook for 6-8 minutes, breaking it up with a spatula, until browned.
6. Add diced onion and cook for 4 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add chili powder, cumin, paprika, and cayenne pepper, toasting spices for 30 seconds to deepen flavors.
9. Pour in diced tomatoes with their juices and beef broth, scraping bottom to release browned bits.
10. Stir in kidney beans, salt, and black pepper.
11. Bring chili to a boil, then reduce heat to low and simmer uncovered for 20 minutes until slightly thickened.
12. Combine cooked linguine with chili mixture, adding reserved pasta water as needed to create a saucy consistency.
13. Stir in chopped cilantro just before serving.
Now you have a complete meal where the al dente linguine provides perfect texture against the rich, spicy chili. The beans add creamy contrast while the cilantro brightens each bite. Serve immediately with crusty bread for dipping into any remaining sauce.
Chili Parmesan Pine Nut Pasta
Pasta gets a flavor upgrade with this quick chili parmesan pine nut dish. Perfect for busy weeknights when you want something satisfying without the fuss. This recipe comes together in under 30 minutes with pantry staples.
Ingredients
– 12 ounces dried pasta
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1/2 cup pine nuts
– 1 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
5. Toast pine nuts in the skillet for 2-3 minutes, stirring constantly until golden brown.
6. Reserve 1 cup of pasta water before draining the cooked pasta.
7. Transfer drained pasta directly into the skillet with the garlic-pine nut mixture.
8. Add 1/2 cup of reserved pasta water to the skillet and toss to combine.
9. Sprinkle grated parmesan cheese over the pasta while tossing continuously.
10. Add remaining pasta water if needed to create a creamy sauce that coats the pasta.
11. Season with salt and black pepper, adjusting to preference.
12. Remove from heat and stir in chopped parsley just before serving.
Golden toasted pine nuts provide satisfying crunch against the silky pasta. The chili flakes deliver subtle heat that builds with each bite, balanced by salty parmesan. Try topping with extra pine nuts and a drizzle of olive oil for restaurant-style presentation.
Avocado Chili Pasta Salad
Vibrant and satisfying, this avocado chili pasta salad brings creamy texture with a spicy kick. Perfect for summer gatherings or quick weeknight dinners, it comes together in under 30 minutes. The combination of fresh ingredients creates a dish that’s both comforting and exciting.
Ingredients
– 8 oz fusilli pasta
– 2 ripe avocados
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/2 cup cherry tomatoes
– 1/4 cup red onion
– 2 tbsp fresh cilantro
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add 8 oz fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and rinse with cold water to stop the cooking process.
4. Halve 2 ripe avocados, remove pits, and scoop flesh into a medium bowl.
5. Mash avocados with a fork until mostly smooth with some small chunks remaining for texture.
6. Whisk in 1/4 cup lime juice, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
7. Cut 1/2 cup cherry tomatoes into quarters and finely dice 1/4 cup red onion.
8. Chop 2 tbsp fresh cilantro leaves, discarding the stems.
9. Combine cooked pasta, avocado mixture, tomatoes, red onion, and cilantro in a large mixing bowl.
10. Gently fold all ingredients together until pasta is evenly coated with the avocado dressing.
11. Chill the salad in the refrigerator for 15 minutes to allow flavors to meld.
Outstandingly creamy with a subtle heat, the avocado creates a rich coating that clings to every pasta spiral. The fresh lime cuts through the richness while cherry tomatoes provide juicy bursts. Serve it alongside grilled chicken or stuffed into lettuce cups for a lighter meal option.
Chili Basil Meatball Pasta
Bold flavors come together in this spicy pasta dish that’s perfect for weeknight dinners. Ground beef meatballs simmer in a chili basil sauce that coats every strand of pasta. This recipe delivers a satisfying meal with minimal fuss and maximum flavor.
Ingredients
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 2 tbsp chili flakes
– 1 can (28 oz) crushed tomatoes
– 12 oz pasta
– 1/2 cup grated Parmesan cheese
– Salt to taste
Instructions
1. Combine ground beef, breadcrumbs, egg, and 1/4 teaspoon salt in a large bowl.
2. Mix ingredients with your hands until just combined—overmixing creates tough meatballs.
3. Form mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Brown meatballs in batches for 2-3 minutes per side, turning with tongs to develop a crust.
6. Transfer meatballs to a clean plate, leaving oil in the skillet.
7. Add diced onion to the skillet and cook for 5 minutes until translucent.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Add chili flakes and cook for 15 seconds to bloom their flavor.
10. Pour in crushed tomatoes and bring sauce to a simmer.
11. Return meatballs to the skillet, reduce heat to low, and simmer covered for 15 minutes.
12. Meanwhile, cook pasta in salted boiling water according to package directions until al dente.
13. Reserve 1/2 cup pasta water before draining.
14. Stir chopped basil into the sauce during the last 2 minutes of cooking.
15. Add cooked pasta to the skillet with sauce and meatballs.
16. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
17. Serve immediately topped with grated Parmesan cheese.
Keep the meatballs tender by handling the mixture gently and avoiding compacting them too tightly. Known for its spicy kick and aromatic basil notes, this pasta features juicy meatballs in a robust tomato sauce. The al dente pasta provides the perfect texture contrast to the tender meatballs. For a creative twist, serve it family-style in the skillet with extra chili flakes and fresh basil leaves on the side.
Southwestern Chili Penne Casserole
Zesty and satisfying, this Southwestern chili penne casserole brings bold flavors to your weeknight dinner table. It combines tender pasta with hearty chili ingredients for a complete meal in one dish. Perfect for feeding a crowd or enjoying as leftovers.
Ingredients
– 1 pound ground beef
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes
– 1 (8-ounce) can tomato sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces penne pasta
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add penne pasta to the boiling water and cook for 9 minutes until al dente.
4. Drain the pasta thoroughly and set aside.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add diced onion and cook for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Add ground beef and cook for 6-8 minutes, breaking it up with a spatula, until browned.
9. Drain any excess grease from the skillet.
10. Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
11. Add kidney beans, diced tomatoes, and tomato sauce to the skillet.
12. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
13. Combine the cooked penne with the chili mixture in the skillet.
14. Transfer the mixture to a 9×13-inch baking dish.
15. Sprinkle shredded cheddar cheese evenly over the top.
16. Bake at 375°F for 20 minutes until the cheese is melted and bubbly.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with chopped fresh cilantro.
Rich and comforting, this casserole delivers a perfect balance of tender pasta, savory chili, and melted cheese. The smoky paprika and cumin create depth while the fresh cilantro adds a bright finish. Serve it with tortilla chips for extra crunch or alongside a crisp green salad.
Gorgonzola Chili Ravioli
Bold flavors collide in this unexpected pasta dish that transforms weeknight dinners. Gorgonzola’s creamy tang balances perfectly with spicy chili in delicate ravioli pockets. This restaurant-worthy meal comes together in under 30 minutes for maximum impact with minimal effort.
Ingredients
– 1 package (9 oz) fresh cheese ravioli
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled Gorgonzola cheese
– 1/4 cup heavy cream
– 1 tsp chili flakes
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1/4 tsp black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fresh cheese ravioli and cook for 3-4 minutes until they float to the surface.
3. Drain ravioli thoroughly, reserving 1/4 cup pasta water for the sauce.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and cook for 30 seconds until fragrant but not browned.
6. Reduce heat to low and add crumbled Gorgonzola cheese.
7. Pour in heavy cream while stirring constantly to prevent curdling.
8. Sprinkle chili flakes into the sauce and stir to incorporate evenly.
9. Add reserved pasta water gradually until sauce reaches desired consistency.
10. Transfer drained ravioli directly into the skillet with sauce.
11. Gently toss ravioli to coat completely without breaking the pasta.
12. Remove skillet from heat and sprinkle with grated Parmesan cheese.
13. Finish with chopped fresh parsley and black pepper before serving. Marvel at how the creamy Gorgonzosa sauce clings to each delicate ravioli pocket. The spicy chili kick cuts through the rich cheese for perfect balance. Serve immediately over warmed plates to maintain the ideal saucy texture.
Chili Spinach Lasagna
Oven-ready noodles make this chili spinach lasagna surprisingly simple to assemble. Packed with spicy ground beef and creamy ricotta, it delivers bold flavor in every layer. This hearty dish comes together quickly for a satisfying weeknight dinner.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp cayenne pepper
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) container ricotta cheese
– 1 egg
– 10 oz frozen spinach, thawed and squeezed dry
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat oven to 375°F.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
3. Add diced onion and cook for 4 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle chili powder, cumin, and cayenne pepper over the meat mixture, stirring constantly for 30 seconds to toast the spices.
6. Pour in crushed tomatoes and bring to a simmer, then reduce heat to low and cook for 10 minutes to thicken slightly.
7. In a separate bowl, combine ricotta cheese, egg, and squeezed-dry spinach, mixing thoroughly until uniform.
8. Spread 1/2 cup meat sauce in the bottom of a 9×13 inch baking dish.
9. Arrange 4 lasagna noodles over the sauce in a single layer.
10. Spread half the ricotta mixture evenly over the noodles.
11. Spoon 1/3 of remaining meat sauce over the ricotta layer.
12. Sprinkle 2/3 cup mozzarella cheese over the sauce.
13. Repeat layers: 4 noodles, remaining ricotta mixture, 1/3 meat sauce, and 2/3 cup mozzarella.
14. Top with final 4 noodles and remaining meat sauce.
15. Combine remaining 2/3 cup mozzarella with 1/2 cup Parmesan cheese and sprinkle evenly over the top.
16. Cover tightly with foil and bake for 25 minutes.
17. Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbly.
18. Let rest for 10 minutes before slicing to allow layers to set.
Deliciously layered with spicy chili and creamy cheese, this lasagna offers a satisfying contrast between the tender noodles and hearty filling. The spinach adds earthy notes that balance the dish’s warmth. Serve slices alongside a crisp green salad to cut through the richness, or top with fresh cilantro for extra brightness.
Zesty Chili Tortellini Soup
Nourishing and packed with flavor, this Zesty Chili Tortellini Soup delivers comfort in every spoonful. Nothing beats its hearty combination of tender pasta and spicy broth. Perfect for chilly evenings when you crave something satisfying yet simple to prepare.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb ground beef
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 4 cups beef broth
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (9 oz) package cheese tortellini
– 1/2 cup shredded cheddar cheese
– 2 tbsp chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes until translucent, stirring frequently.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook for 6 minutes until browned.
5. Drain excess fat from the pot using a spoon, leaving about 1 tbsp behind for flavor.
6. Sprinkle 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne over the beef mixture.
7. Cook the spices for 1 minute to toast them, stirring constantly to prevent burning.
8. Pour in 4 cups beef broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot.
9. Add 1 can drained kidney beans and bring the soup to a boil over high heat.
10. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes to develop flavors.
11. Stir in 1 package cheese tortellini and cook uncovered for 7 minutes until pasta is tender.
12. Ladle the soup into bowls and top each serving with shredded cheddar cheese and fresh cilantro.
Melted cheese swirls into the rich broth while the tortellini stays perfectly al dente. The spicy kick from the chili powder balances beautifully with the creamy tortellini filling. For a fun twist, serve it with tortilla chips for dipping or add a dollop of sour cream to tame the heat.
Conclusion
Kick your dinner routine up a notch with these 22 incredible pasta and chili fusions! Whether you’re craving comfort or spice, there’s a perfect recipe waiting for you. We’d love to hear which one becomes your new favorite—drop us a comment below and don’t forget to share these tasty ideas on Pinterest!
