If you have leftover chili, this Chili Spaghetti Pie Casserole is an easy, crowd-pleasing way to turn it into a hearty weeknight dinner. Baked spaghetti forms a firm pasta “crust” that’s topped with warmed homemade chili and melted cheddar cheese for a comforting Tex‑Mex-style casserole everyone enjoys.
This dish is economical and filling, and it’s ideal for serving a family or a small gathering. Pair it with a crisp Caesar-style salad or a simple green salad for a complete meal. If you don’t have leftover chili, make a batch of your preferred chili recipe first and then assemble this casserole.
The recipe is quick because it uses pre-cooked chili and requires minimal active prep: cook the pasta (about 9 minutes), bake the spaghetti crust (20–30 minutes depending on pan size), and then 5 minutes to melt the cheese. Finish with optional garnishes like fresh or pickled jalapeno slices, chopped green onions, cilantro, or a dollop of sour cream.
How to make it
- This recipe yields about 8 cups of cooked pasta and serves roughly 4–6 as a main dish when topped with chili. The combination of spaghetti, leftover chili, and cheddar makes a satisfying comfort-food casserole.
- Cook pasta according to package directions; drain and allow to cool briefly. Toss the warm pasta with lightly beaten eggs, press into a lightly oiled baking dish, and bake covered to set the spaghetti crust. While the crust bakes, warm the leftover chili. Spoon the hot chili over the baked spaghetti, top with shredded cheddar, cover, and return to the oven until the cheese melts.
- Garnish with sliced jalapenos, sour cream, chopped green onions, or fresh cilantro before serving.
Recipe Tips
- For a 9 x 13-inch dish use 2 lbs. pasta and 6 eggs, and bake the spaghetti crust for about 30 minutes to create a larger, fluffy pasta base. For an 8 x 8 or smaller casserole, 1 lb. pasta and 3 eggs is sufficient.
- Make the spaghetti crust first, then reheat the chili on the stovetop or in the microwave so it’s hot when added. Top with cheese, cover, and bake briefly until everything is warmed through and the cheese is melted.
Make ahead instructions
You can assemble this casserole up to three days in advance and keep it refrigerated, or freeze it in a freezer-safe container. When ready to bake, add the shredded cheddar on top, cover, and bake at 350ºF for 25–40 minutes until heated through. If baking from frozen, let it rest at room temperature for about 30 minutes before placing it in the oven.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Freeze portions in a freezer-safe container for up to three months. Reheat covered in a 350ºF oven until warmed through, or microwave individual portions until hot.
This casserole is a favorite because it stretches leftovers into an affordable, satisfying meal that comes together quickly on busy weeknights.
Related recipes
- Chicken Spaghetti
- Stuffed Cabbage Rolls
- True Texas Chili
Chili Spaghetti Pie Casserole
Ingredients
- 1 lb. spaghetti
- 3 whole eggs, lightly beaten
- 4 cups leftover chili
- 6 ounces shredded cheddar cheese
- 1 tablespoon oil, for oiling baking dish
Instructions
Make the Spaghetti “Crust”
- Preheat oven to 350ºF and lightly oil the baking dish.
- Cook pasta according to package directions; drain and let rest about 5 minutes.
- Lightly beat three eggs in a small bowl.
- Place cooked spaghetti in a large bowl, pour the beaten eggs over it, and mix with tongs until the pasta is well coated.
- Transfer the pasta to the prepared baking dish and bake covered with foil for about 20 minutes (30 minutes for a larger 9 x 13 pan).
Assembly
- Warm leftover chili and scoop it over the baked spaghetti crust.
- Top with shredded cheddar cheese.
- Bake covered at 350ºF until the chili is hot and the cheese is melted.
- Let the casserole rest a few minutes, then slice with a serrated knife and serve.
Notes
Nutrition Estimate
Calories: 435kcal
Carbohydrates: 66g
Protein: 19g