Chili And Spaghetti
A hearty and flavorful chili spaghetti bake combining spicy chili, tender pasta, and melted Cheddar, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook the spaghetti until al dente and drain.
- Brown the chopped onion and green pepper in a little oil until softened.
- Mix the canned tomatoes with the cooked spaghetti and add to the onion and green pepper mixture.
- Transfer the mixture to a large skillet or casserole dish.
- Top with grated Cheddar cheese.
- Pour heated chili without beans over the top.
- Cover the dish with a lid or foil.
- Bake in a slow oven for 30 minutes or longer if desired.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin or chili powder to the onion and pepper mixture. If you're looking for a vegetarian option, substitute the chili with a meatless version or use lentils cooked in broth. You can also use whole wheat spaghetti for a healthier twist. Grated Parmesan cheese can be used instead of Cheddar for a different taste.
Serving Suggestions
Chili and spaghetti is delicious on its own but can be enhanced with a side salad or garlic bread for a complete meal. For added freshness, serve with a dollop of sour cream or a sprinkle of chopped fresh herbs. It pairs beautifully with Sauerberry Meatballs for a hearty dinner.
Storage & Reheating
Store leftover chili and spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat until warmed through, stirring occasionally. Alternatively, you can reheat it in a skillet over medium heat, adding a splash of water if needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili And Spaghetti contains roughly 323 calories, with 15g protein, 40g carbohydrates, and 12g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 517mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes as a substitute. About 2-3 medium-sized tomatoes, peeled and chopped, will work well. Just cook them down with the onion and pepper until they release their juices and soften, which will enhance the overall flavor.
What type of chili should I use?
Using canned chili without beans is traditional for this recipe, but you can choose your favorite brand or even make your own if you prefer. Just ensure it’s well-seasoned to complement the spaghetti and vegetables.
Can I make this dish ahead of time?
Absolutely! You can prepare the spaghetti and chili mixture ahead of time, store them separately in the fridge, and then combine and bake when you're ready to serve. This makes it a great option for meal prepping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).