Chili and Cheddar Bow Tie Casserole

Chili and Cheddar Bow Tie Casserole Recipe
Randy Mayor; Lydia DeGaris-Pursell
If you don't have farfalle, substitute ziti, rigatoni, or even macaroni.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Caloriesfromfat 30 %
Fat 12.4 g
Satfat 7.4 g
Monofat 1.6 g
Polyfat 1 g
Protein 23.2 g
Carbohydrate 43 g
Fiber 3.1 g
Cholesterol 44 mg
Iron 1.6 mg
Sodium 758 mg
Calcium 472 mg


1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 ounces)
1 cup thinly sliced green onions
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray


Preheat oven to 400°.

Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.

Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.

Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.

October 2001
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