Hatch Chile Baked Penne with Sour Cream and Monterey Jack
A creamy, comfort-food casserole that celebrates the mild heat and smoky flavor of roasted hatch chiles. Tender penne pasta is tossed with a smooth sour cream sauce infused with charred peppers, then baked with melted Mexican cheese until bubbly. The roasting process adds depth to the chiles while keeping the heat manageable, making this dish perfect for family dinners or potluck gatherings. The combination of tangy sour cream and rich melted cheese creates an indulgent backdrop that lets the distinctive hatch chile flavor shine through.
Ingredients
Instructions
- 1
Slit chili peppers down the center and scrape out seeds
- 2
Arrange peppers on foil-lined baking sheet and bake until skins blister
- 3
Turn peppers and bake until skins are charred
- 4
Transfer hot peppers to freezer bag or covered bowl to steam
- 5
When cool, peel away skins and chop peppers
- 6
Bring water to boil and stir in soup base
- 7
Add pasta and boil until al dente
- 8
Process sour cream and chopped chile peppers in food processor until smooth
- 9
Drain pasta and toss with sour cream mixture and half the cheese
- 10
Add cream if desired and season with salt and pepper to taste
- 11
Arrange in greased casserole dish and cover with foil
- 12
Bake covered, then sprinkle remaining cheese on top
- 13
Bake uncovered until cheese is melted and bubbly
Tips
Steam the roasted peppers in a sealed bag to make skin removal easier and faster.
Reserve some pasta cooking water in case you need to loosen the sauce before baking.
Let the casserole rest for 5 minutes after baking to help it set up for cleaner serving.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in 350F oven until warmed through.
Assemble casserole up to 1 day ahead and refrigerate covered. Add 10-15 minutes to baking time if baking from cold.
Serve hot as a main dish with a simple green salad or steamed vegetables.
Common Mistakes
Don't skip steaming the peppers in the bag - it makes skin removal much easier
Avoid overbaking or the pasta will become mushy and the sauce may separate
Substitutions
milder flavor with similar texture
FAQ
Can I use frozen hatch chiles instead of fresh?
Yes, thaw and drain frozen roasted hatch chiles thoroughly before chopping and adding to the sour cream mixture.
What if I can't find hatch chiles?
Substitute poblano peppers for a similar mild heat and earthy flavor, or use Anaheim peppers for less heat.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat portions in the microwave or reheat the whole dish in a 350F oven.