Chili With Ziti Recipes

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BAKED PENNE WITH GREEN CHILES



Baked Penne with Green Chiles image

This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.

Provided by Kathy Brennan

Categories     Dinner     Pasta     Cheese     Chile Pepper     Cheddar     Bake     Milk/Cream     Small Plates     Kid-Friendly

Yield Serves 4 to 6

Number Of Ingredients 9

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese

Steps:

  • Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
  • When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
  • Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
  • Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
  • Make Ahead
  • Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
  • Staggered
  • Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

TEXAS CHILI PASTA BAKE



Texas Chili Pasta Bake image

It'll be easy to round up your crew come dinnertime when this hearty casserole is on the table. Mix it up with the variation below and enjoy it your way.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

3 cups uncooked cavatappi or other spiral pasta (8 oz)
1 1/2 lb ground beef
1 medium green bell pepper, chopped (1 cup)
1 package (1 oz) Old El Paso™ chili seasoning mix
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (16 oz) chili beans with sauce
1 1/2 cups water
1 can (2.8 oz) French-fried onions
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, crisply cooked, crumbled

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
  • Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
  • Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.

Nutrition Facts : Calories 560, Carbohydrate 45 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1560 mg, Sugar 4 g, TransFat 2 g

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