WANT TO SERVE YOUR CROWD CINCINNATI-STYLE CHILI?  With ease and style?

A Cincinnati Chili Pasta “Bowl” is a fabulous way to serve all your party guests this delicious dish in style! 

This easy make-ahead Cincinnati Chili Pasta Bowl recipe uses the oven for ease of serving. They cook into flavorful beds of crunchy pasta, spiked with green chilies and queso fresco cheese.

Perfect under a huge helping of JOLT OF JAVA RED CHILE and topped with cheddar cheese, red onion and sour cream!  Add some avocado for color and you’ve got some good eatin’!

The recipe for Jolt of Java Red Chile and 2 more are featured in my Super Chili “Bowl” Bar.

It’s just one of the many Super Bowl Party ideas at Ingredients For a Fabulous Life!

The recipe for Jolt of Java Red Chili can be found in this post: 

Chili “Bowl” Bar – 3 Chili Recipes to Serve A Crowd

HOW DO YOU SERVE A CINCINNATI CHILI PASTA BOWL?

This is what’s called “the way” system stated in very strict rules by those “in the know”:

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, shredded cheddar cheese, diced onions, and kidney beans.  The number before the “way” of the chili determines which ingredients are included in each chili order.  This is how an expert orders Cincinnati Chili, “their way”:

• Two-way: spaghetti topped with chili (also called “chili spaghetti”)
• Three-way: spaghetti, chili, and cheese
• Four-way onion: spaghetti, chili, onions, and cheese
• Four-way bean: spaghetti, chili, beans, and cheese
• Five-way: spaghetti, chili, beans, onions, and cheese

OMG! I’M SO CONFUSED, WHY DON’T YOU JUST EAT IT YOUR WAY?

Hopefully that will include this fabulous Cincinnati Chili Pasta Bowl recipe for the wonderful pasta component of this famous dish.  You really need to try this… how about this weekend?

Cincinnati Chili Pasta "Bowl"

Yield: 8 pasta bowls

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

What a fun and clever way to serve Cincinnati-Style Chili to your whole crowd with style! Made-ahead, baked in the oven, how simple and delicious can it get?

Print

Ingredients

• 1 lb. thin spaghetti, cooked al dente, drained
• 3 large eggs, beaten well
• 3 Tbs. queso fresco cheese, finely crumbled
• 1 cup grated parmesan cheese (not fresh grated)
• 4 oz can green chilies, drained
• 1/2 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• Additional queso fresco for topping

Instructions

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with PAM.
2. Combine all the ingredients EXCEPT COOKED PASTA in a large bowl. Whisk to combine.
3. With a pair of tongs, add pasta and stir until pasta is completely coated with egg and cheese mixture.
4. Using the tongs, make 8 mounds of the pasta on the lined baking sheet, twisting the tongs to help shape the mounds. Stir the mixture between forming each mound to ensure the pasta is well coated.
5. Collect all the remaining cheese and chilies from the bowl and distribute evening over the tops of the mounds. If any egg liquid remains, spoon it over the mounds evenly too.
6. Top each mound with a sprinkle of additonal queso fresco.
7. Spray the top of the pasta bowls with Pam.
8. Bake at 400 degrees for 20-25 minutes, or until browned and crunchy around the edges.
9. Remove from oven, let cool and store in the refrigerator for up to 2 days before serving with chili and toppings such as cheddar cheese, red onion and sour cream.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 243Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 96mgSodium 614mgCarbohydrates 21gFiber 1gSugar 1gProtein 13g

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