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I love chili this time of year and I make a lot; even though there is just the two of us, so naturally I have a lot left over. I didn't want to freeze it and thought about making up something new (for us) with it. This is so comforting on a cold day.


  • eft-over chili
  • taco seasoning (to taste)
  • prepared pasta (elbow or rigatoni)
  • mozzarella cheese
  • crumbled cornbread (also left over)


  • Combine first four ingredients in a big bowl and then place into a baking pan (I used my lasagne pan). Top with extra mozzarella cheese and then with crumbled cornbread.
  • Bake at 350 for about 45 minutes (or until it's heated through)

Categories: Main Dish 
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