Chili and Cheddar Bow Tie Casserole

Randy Mayor; Lydia DeGaris-Pursell

If you don't have farfalle, substitute ziti, rigatoni, or even macaroni.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 30%
  • Fat: 12.4g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 23.2g
  • Carbohydrate: 43g
  • Fiber: 3.1g
  • Cholesterol: 44mg
  • Iron: 1.6mg
  • Sodium: 758mg
  • Calcium: 472mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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