This baked dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming. Still, if you prefer a more standard penne, omit the chiles. For a smoky note, consider using fire-roasted canned tomatoes in place of the regular ones. You can also play with the cheeses.
Recipe information
Yield
Serves 4 to 6
Ingredients
2
1
2
1
1
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.*
Step 4
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
Make Ahead
Step 5
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.
Staggered
Step 6
Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.
