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When it comes to comfort food, few dishes can rival the heartwarming appeal of a pasta bake. The Sweet Potato and Chili Pasta Bake is a standout option that combines the creamy sweetness of roasted sweet potatoes with the bold kick of chili, creating a dish that is not only delicious but also packed with nutrition. This recipe masterfully balances flavors and textures, seamlessly blending the sweet, savory, and spicy elements that make each bite a delightful experience.

Sweet Potato and Chili Pasta Bake

Discover the comforting flavors of Sweet Potato and Chili Pasta Bake, a heartwarming dish that combines roasted sweet potatoes, black beans, and zesty spices for a nutritious meal. Perfect for vegetarians and vegans, this pasta bake is customizable, making it suitable for various dietary preferences. With its creamy texture and bold taste, it's a delightful choice for weeknight dinners or gatherings. Get ready to impress your family and friends with this satisfying culinary delight!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli works great)

1 large sweet potato, peeled and diced into small cubes

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, with juice

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or a dairy-free alternative)

1 red bell pepper, chopped

1 small onion, diced

2 cloves garlic, minced

1-2 fresh red chilies, finely chopped (adjust to taste)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons olive oil

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Boil Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

      Roast Sweet Potato: While the pasta is cooking, spread the diced sweet potato on a baking sheet. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

        Sauté Vegetables: In a large skillet, add the remaining tablespoon of olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes. Add the chopped bell pepper and fresh chilies, cooking for an additional 2-3 minutes.

          Combine Ingredients: In the skillet with the sautéed vegetables, add the roasted sweet potato, black beans, corn, diced tomatoes (with juice), cumin, smoked paprika, salt, and black pepper. Stir to combine and let simmer for about 5 minutes on low heat for the flavors to meld.

            Mix Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Stir in half of the shredded cheese, ensuring everything is well mixed.

              Prepare for Baking: Transfer the pasta mixture into a greased 9x13 inch (or similar-sized) baking dish. Sprinkle the remaining cheese evenly over the top.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown.

                  Serve: Remove from oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6