Green Chile Cheese Baked Pasta

Ingredients:

Pasta (penne or spaghetti)

cream cheese

cracked pepper

oregano

garlic salt,

red pepper flakes

olive oil.

tomatoes

green chile

water

broth

cubed cheese

Instructions:

Add dry pasta (I used penne but any will work including spaghetti) to your baking dish.

In the center place a block of cream cheese

Top with fresh cracked pepper, oregano, garlic salt, red pepper flakes and drizzle with olive oil.

Then add your tomatoes and chopped green chile.

Next, add boiling water, broth, or stock to cover pasta completely (approximately 4 cups depending on your baking dish size but make sure all pasta is covered in liquid) bake covered at 375 for 20 minutes then stir (add more liquid if necessary) and add cubed cheese, my choice was muenster and cheddar and more chile if desired.

Put back in the oven and turn heat off, and let cooking continue for another 10-15 minutes so my cheese bombs melt.

Serve with salad.

Notes:

Pre-Cook Pasta Slightly:

For a more even texture, you can cook the pasta for 2-3 minutes less than the package directions before baking. This ensures the pasta will absorb the flavors better and won’t become too soft during baking.

Check Pasta Coverage:

Make sure the pasta is completely submerged in the liquid. If needed, add more boiling water or broth to cover it fully. This ensures even cooking and prevents dry spots.

Use Room Temperature Cream Cheese:

If your cream cheese is at room temperature, it will melt more evenly and incorporate better into the dish. Take it out of the refrigerator ahead of time if possible.

Stir Well Midway:

Stir the pasta halfway through cooking to ensure that the cream cheese and seasonings are evenly distributed and to prevent sticking. This also helps the pasta cook evenly.

Customize with Cheese:

Feel free to mix different cheeses for varied flavors and textures. A combination of mozzarella and Parmesan can add a nice stretchiness and depth of flavor.

Add Fresh Herbs:

For added freshness, consider stirring in some chopped fresh cilantro, parsley, or green onions just before serving. This adds a burst of flavor and color.

Adjust Spice Levels:

Tailor the heat level to your taste by adjusting the amount of red pepper flakes and green chiles. Taste the mixture before baking to ensure it meets your desired spice level.

Monitor Baking Time:

Keep an eye on the dish towards the end of baking. Depending on your oven and baking dish size, cooking times may vary. The pasta should be tender and the cheese melted, but avoid overbaking to prevent the pasta from becoming dry.

Use Broth Wisely:

Opt for low-sodium or homemade broth to control the saltiness of the dish. If using canned broth, taste and adjust seasoning as needed.

Rest Before Serving:

Let the baked pasta sit for about 5 minutes after removing from the oven. This helps the cheese set and makes it easier to serve.

Add Extra Vegetables:

For added nutrition and flavor, mix in other vegetables like spinach, bell peppers, or corn. Just make sure they are cooked or prepped in a way that they integrate well into the dish.

Adjust Liquid for Creaminess:

If you prefer a creamier texture, you can add a splash of cream or milk along with the cheese. Stir it in just before serving to enhance the richness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

Absolutely, while the recipe suggests penne or spaghetti, you can use other types of pasta like fusilli, rigatoni, or even macaroni.

The choice of pasta shape can affect the overall texture and presentation.

How can I adjust the spice level of the dish?

The spice level can be adjusted by controlling the amount of red pepper flakes and green chile you add.

For a milder flavor, reduce or omit these ingredients, and for more heat, increase their quantities.

What type of cheese works best for this dish?

The recipe mentions using cubed cheese such as muenster and cheddar.

However, you can experiment with other melting cheeses like mozzarella, Monterey Jack, or even a blend of different cheeses for a richer flavor.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. If using fresh tomatoes, consider blanching, peeling, and chopping them before adding to the dish for the best texture.

Can I use vegetable broth for a vegetarian version?

Absolutely, you can substitute vegetable broth for a vegetarian-friendly version of the dish.

This swap won’t compromise the flavors and will make the dish suitable for those who don’t consume meat products.

Can I use different types of cheese for this recipe?

Certainly, while the recipe suggests cream cheese, muenster, and cheddar, you can experiment with other cheeses that melt well, like mozzarella, Monterey Jack, or gouda, to create your desired flavor profile.

Can I substitute fresh herbs for dried ones?

Yes, you can substitute fresh herbs for dried ones.

Keep in mind that the flavor intensity may differ, so you might need to use slightly more fresh herbs compared to the dried ones listed in the recipe.

Can I use gluten-free pasta for this dish?

Absolutely, you can use gluten-free pasta if you have dietary restrictions.

Just make sure to follow the cooking instructions for the gluten-free pasta you choose, as it might require different cooking times.

Can I use a different type of oil instead of olive oil?

Certainly, you can use a different type of oil, such as vegetable oil or avocado oil, instead of olive oil.

Each oil brings its unique flavor, so choose one that complements your taste preferences.