Baked Chili Spaghetti

Baked Chili Spaghetti


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Tired of the usual spaghetti and tomato sauce combo? Try this fun chili spaghetti recipe out!

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Chicago, IL

Time needed

30 min cooking

Serving Size / Yield

8 servings


  • 8 oz Uncooked Spaghetti
  • 1 lb Ground Beef
  • 1 Medium Onion, chopped
  • ¼ tsp of Salt
  • ⅛ tsp of Black Pepper
  • 1 15 oz can Vegetarian Chili With Beans
  • 1 14½ oz can Italian-style Stewed Tomatoes, undrained
  • 1½ cup of Shredded Cheddar Cheese
  • ½ cup of Sour Cream
  • 1½ tsp of Chili Powder
  • ¼ tsp of Garlic Powder

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Start by preheating the oven to 350 degrees.
Use a 9x13 baking dish and grease the inside.
Cook spaghetti, drain, and place inside the dish.
Brown beef in a skillet with the onions on medium heat. Drain fat.
Add chili, tomatoes with juice, 1 cup of cheese, sour cream, chili powder and garlic powder to the skillet.
Coat the pasta with the chili texture from the skillet.
Use the remaining 1/2 cup of cheese to put over the pasta. Cover up with aluminum foil and bake for 30 minutes or until it is hot and bubbly.

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