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The first step in mastering the Cheesy Hatch Chili Pasta Bake is selecting the right pasta. While various shapes can work, penne is particularly well-suited for this dish. The tube-like shape of penne not only holds onto the creamy cheese sauce but also provides a delightful bite that contrasts beautifully with the tender vegetables and chilis. When cooked al dente, penne retains a firm texture that stands up to baking, ensuring each forkful offers a satisfying chew.

Cheesy Hatch Chili Pasta Bake

Discover the ultimate comfort food with this Cheesy Hatch Chili Pasta Bake! This heartwarming dish blends the creamy richness of cheese with the unique heat of Hatch chilis, creating a flavor profile that transports you to the Southwest. Perfect for family gatherings or weeknight dinners, this easy recipe is packed with nutrients and can easily be customized to suit your tastes. Dive into a delightful mix of gooey cheese, tender pasta, and vibrant vegetables—all baked to perfection!
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Ingredients
  

8 ounces penne pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (15 oz) fire-roasted diced tomatoes (with juices)

1 cup roasted hatch green chilies, chopped (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup corn kernels (fresh, frozen, or canned)

2 cups shredded sharp cheddar cheese

1 cup sour cream

1/2 cup grated Parmesan cheese

Fresh cilantro (for garnish, optional)

1/4 cup panko breadcrumbs

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

    Cook Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

        Combine Ingredients: To the skillet, add the fire-roasted diced tomatoes (with their juices), roasted hatch green chilies, cumin, chili powder, salt, pepper, and corn. Mix well and let simmer for about 5 minutes.

          Mix Pasta & Cheese: In a large bowl, combine the cooked pasta, the tomato-chili mixture, sour cream, and 1 ½ cups of the shredded cheddar cheese. Stir until everything is well incorporated.

            Transfer to Baking Dish: Pour the pasta mixture into the prepared baking dish and spread it evenly. Top with the remaining ½ cup of cheddar cheese, grated Parmesan cheese, and panko breadcrumbs.

              Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

                Garnish & Serve: Once ready, remove from the oven, let it cool for a few minutes, garnish with fresh cilantro if desired, and serve warm. Enjoy your delicious Cheesy Hatch Chili Pasta Bake!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings