Cheesy Chili Pasta Bake
For the Chili Sauce:
  • 2 pounds lean ground beef
  • 1 medium onion chopped, 1 cup
  • 3 cloves garlic minced, 1½ teaspoons
  • 1 tablespoon (heaping) Chili Powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2¼ cup water
  • 1 cup ketchup
  • 4 teaspoons Worcestershire Sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon Frank's Hot Sauce
  • ½ teaspoon dry mustard
Additional ingredients:
  • 1 pound pasta, I used medium shells
  • 3 cups (12 ounces) Colby/Jack Cheese
  • Sour Cream, for garnish
  • Chopped Green Onions, for garnish
For the Chili Sauce:
  1. In a large skillet over medium heat brown the ground beef, onion, and garlic in the skillet
  2. Cook until the beef is browned and cooked through.
  3. Add the Chili Powder, salt, and pepper.
  4. Cook for 3-5 minutes. Don't skip this step--it allows the spices to bloom and maximize their flavor. It will make a difference in the flavor of your finished dish.
  5. Stir in the water, ketchup, Worcestershire sauce, vinegar, Frank's, and the dry mustard.
  6. Bring to a boil; reduce heat to low and simmer, stirring frequently, for 45 minutes or until most of the liquid is evaporated.
For the Pasta
  1. Cook the pasta in a pot of boiling salted water until al dente.
  2. Drain and mix into the beef chili sauce.
  3. Stir in 1 cup of the cheese.
  4. Pour into a lightly greased 9 x 13" casserole dish.
  5. Top with the remaining cheese.
  6. Cover with foil and bake in a 350 degree oven for about 30 minutes.
Recipe by Sunflower Supper Club at