Baked Penne & Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile


2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese.


Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.


Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.


New Mexican Meatloaf with Hatch Green Chile

The Hatch Green Chile Meatloaf, I have always liked Meatloaf. My mom and my grandmother both made it when we were kids. The ketchup on top was a treat. So here is a New Mexican take on Meatloaf, with of course, our favorite ingredient Hatch Green Chile.

Hatch Green Chile Meatloaf

New Mexican Meatloaf with Hatch Green Chile


1 ½ pound ground beef
1 whole finely chopped onion
1 cup Hatch Green Chile
2 eggs
½ cup breadcrumbs
2 tablespoons of honey
1 can Rotel with green chile
1 finely chopped bell pepper
1-8 oz. can of tomato sauce


Preheat oven to 400 degrees. Mix together in a large bowl all ingredients until well mixed. Place mixed ingredients into a glass baking dish (9×13) and bake for 45 minutes. Top with ketchup to taste (optional) and bake for 15 more minutes.

Serve hot!

Makes about 10 servings.

Click here for our Green Chile Page

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Click here for the Green Chile Bible

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The Green Chile Garden Dip

Green Chile Garden Dip

The Green Chile Garden Dip

The Green Chile Garden Dip is  another perfect dip for the NFL Playoffs & Super Bowl parties. Easy and quick to make! This recipe is from the “Green Chile Bible” page 29.
Continue reading “The Green Chile Garden Dip”

Traditional Chile con Queso


Chile con Queso with chips

Traditional Chile con Queso

Here is the old favorite Chile con Queso! Another perfect dip for the NFL Playoffs & Super Bowl parties.  Easy and quick to make! This recipe is from the “Green Chile Bible” page 31
Continue reading “Traditional Chile con Queso”