Baked Penne With Green Chiles

Ingredients

  • 2 cups whole milk

  • 1 cup heavy cream

  • 15 oz can crushed tomatoes

  • 4 oz can diced green chiles, drained

  • 2 cups shredded sharp Cheddar cheese

  • 1.5 Tbsp Dijon mustard

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 lb penne pasta

  • 1 cup freshly grated Parmesan or Pecorino cheese

Make

  1. Preheat oven to 500F with rack in middle and bring a large pot of water to boil
  2. In a 13x9 inch baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, mustard, salt, and pepper
  3. Season water generously with salt, and cook penne until (very) al dente
  4. Drain pasta thoroughly and add to baking dish. Toss to combine pasta and sauce, then top with Parmesan/Pecorino
  5. Bake until bubbling and lightly browned (~12 minutes)
  6. Let rest for 10 minutes before serving

TIME | 0.5 hours

YIELD | 6 servings

TAGS | Mexican, Pasta, Vegetarian

PAIR | Roasted Cauliflower

NOTES |

  • Try doubling the amount of tomato

  • Try roasting cauliflower ahead of time and adding directly to dish before baking