Chili Penne Pasta Recipes

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TURKEY CHILI WITH PENNE



Turkey Chili with Penne image

This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. -Patricia Burk, North Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 pounds extra-lean ground turkey
1 teaspoon olive oil
3 celery ribs, chopped
3 large carrots, sliced
1 medium onion, chopped
1 poblano pepper, seeded and finely chopped
1/2 cup Marsala wine or reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
2 cans (one 15 ounces, one 8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 tablespoon honey
3-1/2 cups uncooked whole wheat penne pasta
2 cans (15 ounces each) black beans, rinsed and drained
8 ounces fresh goat cheese, cut into 12 slices

Steps:

  • In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender., Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened., Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese.

Nutrition Facts : Calories 343 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 642mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 9g fiber), Protein 27g protein.

GARLIC PENNE PASTA



Garlic Penne Pasta image

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Provided by Taliesen

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g

BLACK BEAN CHILI WITH PENNE PASTA



Black Bean Chili with Penne Pasta image

A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness Recipe concept developed by The Culinary Institute of America

Provided by ReadySetEat

Categories     Soup/Stew/Chili

Time 55m

Yield 10

Number Of Ingredients 14

12 ounces dry whole grain penne pasta, uncooked
1 tablespoon extra virgin olive oil
1/2 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
1/2 teaspoon minced garlic
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Prepare pasta according to package directions. Drain and set aside.
  • Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
  • Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
  • Add reserved pasta to chili; stir to combine.

Nutrition Facts : @id https, Calories 175 calories

BAKED PENNE WITH GREEN CHILES



Baked Penne with Green Chiles image

This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.

Provided by Kathy Brennan

Categories     Dinner     Pasta     Cheese     Chile Pepper     Cheddar     Bake     Milk/Cream     Small Plates     Kid-Friendly

Yield Serves 4 to 6

Number Of Ingredients 9

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese

Steps:

  • Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
  • When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
  • Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
  • Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
  • Make Ahead
  • Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
  • Staggered
  • Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

CHILI PASTA BAKE



Chili Pasta Bake image

This recipe comes from a can of tomatoes. It sounds like a nice comforting dish to serve with some fresh dinner rolls and a green salad.

Provided by PaulaG

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

10 ounces penne pasta
1 lb ground beef
1 medium onion, chopped
2 tablespoons chili powder
1 (14 1/2 ounce) can canned tomatoes, diced cut
1 (8 ounce) can tomato sauce
1 cup salsa
1 (7 ounce) can diced green chilies, drained
2 cups shredded longhorn cheddar cheese

Steps:

  • Prepare the pasta according to package directions, drain.
  • Spray a 13 x 9 inch pan with cooking spray; set aside.
  • Preheat oven to 350 degrees.
  • Cook the meat and onion in a large sillet; drain.
  • Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
  • Cook an additional 5 minutes; add the cooked pasta to the mixture; mixing well.
  • Pour into prepared dish, top with cheese and bake in preheated oven for 20 minutes or until bubbly and cheese has thoroughly melted.

Nutrition Facts : Calories 542, Fat 25.5, SaturatedFat 12.6, Cholesterol 91, Sodium 1248.3, Carbohydrate 51.2, Fiber 8.7, Sugar 6.9, Protein 29.5

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