Baked Penne with Green Chillies

Ingredients for Baked Penne with Green Chillies

• 475ml (480 ml) whole milk

• 240ml (240 ml) double cream

• One 425g (425-g) can crushed tomatoes

• One 110g (115-g) can diced green chillies, drained

• 300g (230 g) shredded sharp Cheddar or Mexican blend cheese

• 1 heaping tablespoon Dijon mustard

• Salt and pepper

• 450g (455 g) penne or ziti

• 120g (100 g) freshly grated Pecorino or Parmesan cheese

How to make Baked Penne with Green Chillies

Preheat the oven to 260°C (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, chillies, 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.

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 177°C (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 93°C (90°C) oven for up to 2 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.