No-Boil Leftover Chili Pasta Bake
Note: Affiliate links may be used in this post. I may receive a small commission at no extra cost to you if you make a purchase through my affiliate link. Read my full disclosure policy here.
As you know, I am all about re-purposing leftovers and making meals as a simple as possible, and this No-Boil Leftover Chili Pasta Bake is as easy as it comes! I take some leftovers of my Paleo Southwestern Chili and mix with uncooked gluten-free pasta and bake it in the oven for 45 min., NO BOILING of the the pasta necessary! Then top with some cheese, dairy free if needed, and you’re DONE! THAT EASY! PRO TIP: Bake it in a Bake and Store Glass Pyrex Casserole Dish and you don’t even need to do any cleanup or dishes!
The star of this recipe is the Leftover Paleo Southwestern Chili! This chili is SUPER easy to make and is made up of pantry basics and freezer essentials you probably already have on hand. It is Dairy-Free, Gluten-Free, Paleo, Refined Sugar-Free, and WHOLE-30 Compliant! It’s made up of grass-fed beef, corn, fire roasted tomatoes, green chilis, and black beans. It’s hearty and filling… comfort food at it’s best. This recipe makes a decently large batch so you’ll be left with leftovers for sure. But no worries, this is one of the recipes that gets better with time! After it’s sat in the fridge overnight and those flavors marinate together, it’s even better than the first round. Try this No-Boil Pasta Bake AND/OR my Leftover Paleo Chili Stuffed Sweet Potatoes with your leftovers! You won’t be disappointed :)
Lets talk Toppings… Cheese is a MUST in any pasta bake! Nothing is better than that gooey, oozy, cheese pull bite straight out of the oven. I used a mixture of goat’s milk cheddar and lactose-free soy cheese from Trader Joe’s.. But any good quality shredded cheese will work if you’re not dairy free. IF you are strictly dairy-free omit the goat’s milk cheddar and sub with any vegan shredded cheese variety. Then I like top it with some chopped cilantro, some extra nutritional yeast, and a little hot sauce or crushed red peppers for some spice! Ranch would be BOMB on this too! I personally love this dairy-free Ranch Dressing.
ingredients:
-4 servings of Paleo Southwestern Chili
-1 lbs. Gluten-free pasta; uncooked
-2 cups marinara or no-sugar-added pasta sauce
-2 cups shredded cheese (dairy-free if necessary) (I used a mixture of goat’s milk cheddar & lactose free shredded cheese from Trader Joe’s)
OPTIONAL TOPPINGS:
-Nutritional yeast
-Chopped cilantro
-Crushed Red peppers
-Hot sauce
-Dairy-free ranch dressing
instructions:
1. Preheat oven to 400 degrees. Spray a large glass casserole dish with olive oil cooking spray. (I used this one)
2. Mix Pasta and chili together until well combined. Transfer to casserole dish.
3. Cover dish TIGHTLY with a few layers of foil.
4. Bake for 40-45 minutes, uncover and stir the mixture making sure any bits stuck to the edges gets mixed in.
5. Sprinkle cheese over the top of this dish evenly. Bake an additional 5-10 minutes, or until the cheese is melted and browned on the edges.
6. Let stand 10 minutes before serving.
MAKES 6 servings / APPROX. 514 CALS PER serving
GLUTEN-FREE/ GRAIN-FREE/ REFINED SUGAR-FREE/ LEFTOVER AND PANTRY INGREDIENTS
