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Chili Pasta Casserole
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Description
A cheesy pasta made from leftover chili. This will have everyone coming back for seconds.
Ingredients
- 1 pound Penne Pasta
- 1 Tablespoon Butter
- 16 ounces, weight Monterey Jack Cheese, Divided (Half Cubed, Half Shredded)
- 3 cups Leftover Chili
- 1-½ cup Heavy Whipping Cream
Preparation
Preheat oven to 350ºF.
Cook pasta according to package instructions, minus 3 minutes. Drain pasta and set aside.
In a medium size pot over medium heat, add butter, cubed Monterey jack cheese, chili and heavy whipping cream. Cook until cheese is melted.
Pour pasta into the chili mixture and stir so sauce evenly coats all the noodles. Pour chili pasta into a greased 13×9 pan, cover with foil and bake at 350ºF for 20 minutes. Take chili pasta out of the oven, remove the foil and add an even layer of shredded cheese on top. Bake for an additional 10 minutes.
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