This roasted chili baked ziti consists of a creamy, cheesy, smoky and subtly spicy sauce that enrobes the ziti noodles. It then gets baked with a layer of panko bread crumbs and parmesan cheese on top. It’s decadent and completely delicious!
I love roasted chilies and at the end of every summer I harvest my pepper plants and roast them up on my smoker.
Here is how to smoke your own chili peppers:
- They can be roasted by placing on a grill, smoker, in an oven or over a gas stove open flame that is heated to 400 F.
- Cook for 6-7 minutes per side or until the skins start to pull away from the peppers and bubble. after they are cooked, place in a bowl or ziplock bag and cover with plastic wrap so the heat from the peppers will help sweat the skins off of the peppers. This helps the skins come off easily.
- Next you will remove the skins, stems and seeds and if you want a pepper with no seeds you can rinse them. I don’t mind the seeds and I never want to wash away the peppers juices so I keep some of the seeds on.
- The peppers can be stored in a refrigerator for about a week or in a freezer for about 6 months to a year.
You of course use canned roasted chilies or some grocery stores will do chili roasts and freeze the leftovers so you can get them all year round. However you get them, they will work great in this recipe.
The cheese sauce for this baked ziti is so yummy and honestly would make a delicious dip all on it’s own. It has browned butter as a base, cream cheese, cheddar cheese and a whole cup of roasted diced chilies that makes the whole dish taste amazing.
You can also add chicken to this recipe for a boost of protein. I have that listed as optional because I honestly love it without the chicken too.
What you need to make this Roasted Chili Baked Ziti:
Serves 6
- 16 ounces ziti pasta – cooked according to package directions for al dente
- 1/2 cup salted butter
- 1 cup roasted chilies – chopped
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 1/2 cups milk
- 3 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- (optional) 1 1/2 cups cooked chicken – shredded or diced
- 1 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
Instructions
- Preheat over to 350 F.
- Cook pasta to package directions for al dente, drain and set aside.
- In a large pot, add butter and melt over medium/high heat and cook until butter starts to get golden brown.
- Add in you roasted chilies, cream cheese and sour cream.
- Cook until cream cheese mostly melts, it’s ok if there are a few chunks left.
- Add milk, cheddar cheese, salt and black pepper and stir until everything is melted and blended together.
- Add ziti noodles and stir well.
- Transfer to a casserole baking dish and top with panko bread crumbs and parmesan cheese.
- Bake for 20 minutes.
- Serve and enjoy!
Here are a few other recipes you may love:
Roasted Pepper and Lobster Bisque
Crockpot Stuffed Bell Peppers
Chicken Stuffed Chili Peppers
Roasted Chili Baked Ziti
Ingredients
- 16 ounces ziti pasta – cooked according to package directions for al dente
- 1/2 cup salted butter
- 1 cup roasted chilies – chopped
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 1/2 cups milk
- 3 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- optional 1 1/2 cups cooked chicken – shredded or diced
- 1 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
Instructions
- Preheat over to 350 F.
- Cook pasta to package directions for al dente, drain and set aside.
- In a large pot, add butter and melt over medium/high heat and cook until butter starts to get golden brown.
- Add in you roasted chilies, cream cheese and sour cream.
- Cook until cream cheese mostly melts, it’s ok if there are a few chunks left.
- Add milk, cheddar cheese, salt, black pepper and chicken (if adding it) then stir until everything is melted and blended together.
- Add ziti noodles and stir well.
- Transfer to a casserole baking dish and top with panko bread crumbs and parmesan cheese.
- Bake for 20 minutes.
- Serve and enjoy!