Smoky Chipotle Beef and Cheddar Pasta Bake

• 12 oz ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 (15 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 12 oz pasta shells, cooked
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
3. 3 Add garlic, ground beef, chipotle pepper, smoked paprika, and cumin. Cook until beef is browned.
4. 4 Stir in crushed tomatoes and tomato sauce. Simmer for 10 minutes.
5. 5 In a small bowl, whisk together milk and flour. Stir into the beef mixture and cook until slightly thickened.
6. 6 Remove from heat and stir in 1 cup of cheddar cheese until melted.
7. 7 Combine the beef mixture with cooked pasta shells in a greased baking dish.
8. 8 Top with remaining cheddar cheese.
9. 9 Bake for 25-30 minutes, until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Whisk
• Oven

Variations

• Add diced bell peppers for extra crunch.
• Use ground turkey for a leaner option.

Substitutions

• Use chili powder in place of chipotle pepper for a milder heat.
• Substitute milk with a dairy-free alternative if needed.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• For extra spice, add another chipotle pepper.
• This dish can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread.

FAQ