Last Updated on August 18, 2025 by Casia Valdés
When comfort food meets bold flavor, magical things happen—and this Green Chile Cheese Baked Pasta is proof. Picture tender pasta baked in a creamy cheese sauce, dotted with melty “cheese bombs,” and infused with smoky green chile heat. It’s cozy enough for a chilly evening but bright and zesty enough to serve year-round.
I first made this on a busy weeknight when I wanted something easy but still a little indulgent. Instead of cooking pasta on the stove, draining it, and making a separate sauce, I tossed everything right into the baking dish. The pasta cooks in the oven, soaking up all the broth and seasonings, while the cream cheese melts down into a silky sauce. The final touch? Cubes of cheddar and muenster cheese that create gooey pockets of joy in every bite.
If you love creamy baked pasta but want to skip the heavy cream-based sauces, this recipe delivers big on flavor without the fuss. Plus, the green chiles add just the right amount of spice to keep things interesting.
Table of Contents
Why You’ll Love This Recipe
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One-Dish Wonder: Minimal cleanup and maximum flavor.
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Spicy-Cheesy Comfort: Perfect balance of creamy cheese and green chile heat.
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Customizable: Works with any pasta shape and cheese blend.
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Great for Busy Nights: No pre-cooking pasta—everything bakes together.
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Crowd Pleaser: Comfort food that’s perfect for family dinners or potlucks.
Ingredients You’ll Need (Serves 4–6)
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Pasta (penne, spaghetti, or your favorite) – about 12 oz
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1 block cream cheese (8 oz), room temperature
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Fresh cracked black pepper – to taste
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Dried oregano – about 1 tsp
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Garlic salt – about 1 tsp
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Red pepper flakes – to taste
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Olive oil – about 2 tbsp
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Tomatoes – 1–2 cups, chopped
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Chopped green chile – 1 cup (or more for extra heat)
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Boiling water, broth, or stock – enough to fully cover pasta (~4 cups)
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Cubed cheese (muenster, cheddar, or your choice) – 1–2 cups
Step-by-Step Instructions
1. Prep the Baking Dish
Choose a large baking dish (9×13 works well). Add dry pasta straight into the dish—no need to pre-cook.
2. Add the Cream Cheese and Seasonings
Place the block of cream cheese in the center of the pasta. Sprinkle with cracked pepper, oregano, garlic salt, and red pepper flakes. Drizzle olive oil over everything.
3. Add Tomatoes and Green Chile
Scatter chopped tomatoes and green chile evenly over the pasta and cream cheese.
4. Pour in Hot Liquid
Add boiling water, broth, or stock until the pasta is fully submerged—about 4 cups depending on dish size.
5. Bake Covered
Cover with foil and bake at 375°F (190°C) for about 20 minutes.
6. Stir and Add Cheese Cubes
After 20 minutes, remove from oven, stir everything to combine, and add cubed cheese (muenster, cheddar, or your favorite). Add more green chile if you want extra spice.
7. Finish Cooking
Turn the oven off but return the dish inside for 10–15 minutes to let the cheese melt and pasta finish cooking in the residual heat.
8. Serve
Serve hot with a crisp salad for balance.
Pro Tips for Success
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Hot Liquid is Key: Using boiling water or broth helps pasta start cooking faster and ensures a creamy sauce.
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Cheese Bombs: Use a mix of cheeses for varied texture and flavor—muenster melts creamy, cheddar adds sharpness.
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Spice Level: Add more red pepper flakes or use extra-hot green chile for bolder heat.
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Don’t Overbake: Pasta can dry out—check at 20 minutes and adjust with extra liquid if needed.
Serving Suggestions
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Serve with garlic bread and a fresh green salad.
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Add a side of roasted vegetables for extra color and nutrition.
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Pair with a crisp white wine or light beer to balance the spice.
Storage & Leftovers
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Refrigerator: Store in an airtight container for up to 3 days.
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Reheat: Add a splash of broth or water and warm in the oven or microwave.
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Freezer: Best enjoyed fresh, but you can freeze portions for up to 1 month.
Why This Recipe Works
Baking pasta directly in seasoned broth infuses it with flavor while the cream cheese melts into a rich sauce. The combination of tomatoes and green chile balances creamy richness with fresh, spicy brightness. Cubed cheese added at the end ensures gooey, melty pockets in every bite.
Recipe FAQ
Q: Can I make this vegetarian?
A: Yes—use vegetable broth instead of chicken broth.
Q: Can I use gluten-free pasta?
A: Absolutely, but check cooking times since some GF pastas cook faster.
Q: Can I add protein?
A: Yes—shredded chicken, ground beef, or even shrimp work well.
Q: How can I make this less spicy?
A: Reduce or omit red pepper flakes and use mild green chile.
Final Thoughts
This Green Chile Cheese Baked Pasta is the ultimate weeknight comfort dish—simple to make, packed with flavor, and irresistibly cheesy. With its creamy sauce, gooey cheese cubes, and the kick of green chile, it’s a recipe you’ll want to keep in your regular dinner rotation.
Whether you’re cooking for family, friends, or just yourself, it’s one of those dishes that makes any night feel special.
Green Chile Cheese Baked Pasta
Ingredients
Method
- Choose a large baking dish (9x13 works well). Add dry pasta straight into the dish—no need to pre-cook.
- Place the block of cream cheese in the center of the pasta. Sprinkle with cracked pepper, oregano, garlic salt, and red pepper flakes. Drizzle olive oil over everything.
- Scatter chopped tomatoes and green chile evenly over the pasta and cream cheese.
- Add boiling water, broth, or stock until the pasta is fully submerged—about 4 cups depending on dish size.
- Cover with foil and bake at 375°F (190°C) for about 20 minutes.
- After 20 minutes, remove from oven, stir everything to combine, and add cubed cheese (muenster, cheddar, or your favorite). Add more green chile if you want extra spice.
- Turn the oven off but return the dish inside for 10–15 minutes to let the cheese melt and pasta finish cooking in the residual heat.
- Serve hot with a crisp salad for balance.
