BAKED PENNE WITH GREEN CHILES
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.
Provided by Kathy Brennan
Categories Dinner Pasta Cheese Chile Pepper Cheddar Bake Milk/Cream Small Plates Kid-Friendly
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
- When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
- Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
- Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
- Make Ahead
- Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
- Staggered
- Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.
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Kwakanya Dilima
[email protected]5 stars!
Alex Ivanovski
[email protected]I would definitely recommend this recipe to anyone who loves pasta and green chiles.
Ethan Lee
[email protected]This recipe is a keeper. It's a great way to use up leftover chicken and it's always a crowd-pleaser.
Cynthia Lewis
[email protected]Yum!
Mary Irwin
[email protected]This dish was so easy to make and it tasted delicious. I loved the combination of flavors and the pasta was cooked perfectly.
nabbu Corslet
[email protected]I've made this recipe several times and it always turns out great. The green chiles add a nice kick of flavor and the cheese is melted and gooey.
eliakim matibu (eric matibu)
[email protected]This baked penne with green chiles was a hit with my family! The flavors were amazing and the dish was so easy to make. I will definitely be making this again.