If you're looking for leftover chili ideas, you'll love this Chili Spaghetti Pie Casserole. Baked spaghetti noodles form the "crust" of the "pie," then topped with leftover homemade chili and cheddar cheese. Quick and easy weeknight dinner everyone loves!
This chili pasta-bake is great for crowds-it's easy, cost-efficient and filling! Serve with a crisp Caesar salad and call it dinner! Don't have any leftover chili? Make a batch of True Texas Chili first!
Perfect leftover chili recipe
I love making this leftover chili-pasta casserole on a cold evening. The seasoned beef paired with the buttery spaghetti noodles has a magical affect on my overall mood!
This recipe is fast because it uses leftover chili and prep time is lickity-split fast: 9 minutes for the pasta, 20-30 minutes for the baked spaghetti noodles and a quick 5 minutes to melt the cheese.
You can garnish it with fresh jalapeno, pickled jalapeno, chopped green onions or chopped fresh cilantro! Sometimes, I add a dollop of sour cream on top.
How to make it
This recipe yields about 8 cups of cooked pasta and when topped with the chili, it serves about 4-6 as a main dish. The combination of leftover chili, spaghetti noodles and melted cheddar is a perfect Tex-Mex chili casserole.
Boil and drain the pasta noodles; then lightly toss in beaten eggs; place noodles in lightly oiled baking dish and bake, covered, for 20 minutes. While the pasta "pie crust" is baking, heat the leftover chili; scoop the warm chili over the baked spaghetti noodles, then add shredded cheddar cheese, cover with foil and return to oven until the cheese melts.
Garnish with jalapenos, sour cream, chopped green onions or fresh cilantro!
- If you make this leftover chili recipe in a 9 x 13 dish, use 2 lbs. of pasta, 6 eggs and bake the pasta 30 minutes. You want a big, fluffy crust of spaghetti and I've found that one pound of pasta works best in a small casserole dish or 9" pie pan.
- For best results, I recommend you make the spaghetti crust first, then re-heat the leftover chili either on the stovetop or in the microwave before putting it over the pasta. Top with cheese, cover and pop the baking dish back in the oven!
Make ahead instructions
This leftover chili casserole can be made up to 3 days in advance. Assemble the pasta and chili and refrigerate up to 3 days or place in the freezer in a freezer-safe container.
When ready to serve, top the chili spaghetti pie casserole with shredded cheddar cheese, cover and bake 25-40 minutes on 350ºF. If you reheat the casserole from the freezer, allow it to sit at room temperature 30 minutes prior to baking.
Storage and reheating
If you have any leftover chili spaghetti casserole, store it in an airtight container or cover with plastic wrap and refrigerate for up to 3 days. Freeze in a freezer container for up to three months.
I love this leftover chili recipe not only because it's economical, but it's a quick and easy way to get the whole family fed on a busy weeknight.
Chili Spaghetti Pie Casserole
- 1 lb. spaghetti See Recipe Notes
- 3 whole eggs lightly beaten
- 4 cups leftover chili
- 6 ounces shredded cheddar cheese
- 1 tablespoon oil , for oiling baking dish
Make the Spaghetti "Crust"
- Preheat oven to 350ºF and lightly oil baking dish; set aside (See Recipe Notes below)1 tablespoon oil
- Cook pasta according to directions on package; drain and allow to sit for 5 minutes to cool a little1 lb. spaghetti
- Lightly beat three eggs in a small bowl; set aside3 whole eggs
- Place cooked spaghetti in large bowl
- Pour beaten eggs over spaghetti
- Using tongs, mix pasta and eggs until pasta is well coated
- Transfer pasta to baking dish
- Bake 20 minutes covered with foil
- Scoop warmed leftover chili over baked spaghetti4 cups leftover chili
- Top with shredded cheese6 ounces shredded cheddar cheese
- Bake covered at 350ºF until chili is hot and cheese is melted
- Allow dish to sit a few minutes; slice with serrated knife and serve