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–+ servings
Chili-Infused Spaghetti Bake

Chili-Infused Spaghetti Bake: Cozy Comfort Food Delight

A delightful fusion of comfort and spice, this Chili-Infused Spaghetti Bake transforms a classic dish into a customizable meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 oz Spaghetti Can substitute with gluten-free pasta if needed.
For the Protein
  • 1 lb Ground Beef or Turkey or Plant-Based Substitute Provides heartiness.
For the Vegetables
  • 1 Onion Choose yellow, white, or red based on preference.
  • 3 cloves Garlic Fresh is best.
  • 1 Bell Pepper Any color works, or use zucchini for variation.
For the Beans
  • 1 can Black Beans Add protein and fiber.
  • 1 can Kidney Beans Offers additional protein.
For the Sauce
  • 28 oz Crushed Tomatoes Provides essential acidity.
  • 2 tbsp Tomato Paste Concentrates the tomato flavor.
  • 2 tbsp Chili Powder Adjust to your preferred spice level.
  • 2 tsp Cumin Omit for a milder flavor.
  • 1 tbsp Smoked Paprika Enhances the dish's smoky profile.
  • 1 tsp Salt
  • 1 tsp Pepper
For the Topping
  • 2 cups Shredded Monterey Jack Cheese Provides creaminess.
  • Fresh Cilantro or Parsley For garnish and freshness.

Equipment

  • Large Pot
  • Skillet
  • Crockpot
  • Large bowl

Method
 

Cooking Steps
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook for 8–10 minutes until al dente, then drain and reserve a little of the pasta water.
  2. In a large skillet over medium heat, add olive oil and brown the ground meat for 5–7 minutes. Incorporate chopped onion, minced garlic, and diced bell pepper; sauté for 3–4 minutes until tender.
  3. Transfer the meat and vegetable mixture to a crockpot. Stir in black beans, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
  4. Layer the reserved cooked spaghetti on top of the chili mixture in the crockpot without stirring.
  5. Cover and cook on low for 4 hours or high for 2 hours.
  6. 15 minutes before serving, sprinkle shredded Monterey Jack cheese over the top and cover until melted.
  7. Gently stir the Chili-Infused Spaghetti Bake to combine before serving, garnishing with chopped cilantro or parsley if desired.

Nutrition

Serving: 1portionCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

This dish is perfect for meal prep and can be made ahead of time. Store leftovers properly for up to 3 days in the fridge or freeze for later enjoyment.

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