Cheesy Chili Pasta Bake

When I first found this recipe on Pinterest, I knew it would be the perfect dish for a night when I was craving comfort food. Cheesy, warm, and savory… what more could you want for a December evening?

This dish is super easy to throw together and feeds about 6 people (or makes for great leftovers). It’s hearty and filling, and it requires ingredients I usually have laying around the house.


  • A drizzle of vegetable oil
  • As much chopped onion as you want (I used a little over half of one)
  • 1 pound of ground beef
  • Salt
  • Pepper
  • 1/2 pound of small shell pasta
  • 15 oz canned tomato sauce
  • 14 oz canned diced tomatoes with green chilies
  • 15 oz black beans (drained)
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/4 cups water
  • 2 cups shredded cheddar cheese
  • As much sour cream as you want for topping
  • As much chopped green onion as you want for topping


  • Preheat the oven to 350 degrees.
  • In a large skillet, drizzle the oil and saute the onions for about three minutes.
  • Add the ground beef to the onions and cook until no longer pink.
  • Once the ground beef is cooked, add the tomato sauce, diced tomatoes with green chilies, beans, chili powder, cumin, and water. Stir.
  • While that is simmering, cook the pasta per package instructions and drain.
  • Add cooked pasta to skillet mixture and stir.
  • Pour the chili-pasta mixture into a 9×13 dish, smooth with a spoon and sprinkle with cheese (and by “sprinkle,” I mean cover haha).
  • Bake for 30 minutes until cheese is golden brown and serve immediately.
  • Top with sour cream and green onions.


*Note: I adapted this recipe from the one linked above, leaving out the cayenne powder (I don’t like spicy food).


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