Chili Pasta Bake

Chili Pasta Bake

Tad Tandler

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

500

Cuisine

Italian-Southwest Fusion

Category

Chili Ideas

Cozy, hearty, and completely plant-based—this Chili Pasta Bake is a must!


Toss cooked pasta with Tad’s Dad’s Chili, add roasted veggies like spinach and broccoli, and bake with vegan cheese until bubbly and golden.


Comfort food doesn’t get better (or easier) than this! ❤️ What’s your favorite baked pasta dish?

Ingredients

  • 2 cups Tad’s Dad’s Chili (vegan)

  • 12 oz pasta (penne, rigatoni, or fusilli)

  • 1 cup roasted broccoli, chopped

  • 1 cup fresh spinach

  • 1 cup vegan cheese (mozzarella or cheddar-style)

  • ½ cup diced onions (optional)

  • 1 tablespoon olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon Italian seasoning

  • Salt and black pepper, to taste

Directions

  1. Cook the Pasta

    – Bring a large pot of salted water to a boil.
    – Cook pasta according to package instructions until al dente.
    – Drain and toss with olive oil to prevent sticking.

  2. Roast the Vegetables

    – Preheat oven to 375°F (190°C).
    – Toss broccoli with a drizzle of olive oil, salt, and black pepper.
    – Roast for 10–12 minutes until tender and slightly crispy.

  3. Combine Ingredients

    – In a large bowl, mix cooked pasta, Tad’s Dad’s Chili, roasted broccoli, fresh spinach, diced onions (if using), garlic powder, and Italian seasoning.
    – Stir until well combined.

  4. Assemble & Bake

    – Transfer the mixture to a lightly greased baking dish.
    – Sprinkle vegan cheese evenly over the top.
    – Bake for 15 minutes, or until the cheese is melted and bubbly.

  5. Serve & Enjoy

    – Let cool for 5 minutes before serving.
    – Garnish with fresh basil or parsley if desired.
    – Dig in and enjoy this cozy, plant-based comfort food!