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.

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.